Tasty Pumpkin Potato Vegetables


  • 200 gm pumpkin cut to 1/2 inch cubes
  • 100 gm potato cut 1/4 inch cubes
  • 4 -5 pumpkin greens – tender, growing ends of the plant, cut about 6 inches long
  • 2 tbsp grated coconut
  • 1 green chili, seeded
  • 1/8th tsp onion seeds / poppy seeds
  • pinch of date paste
  • salt to taste


Clean the pumpkin greens, remove the tendrils, roughly chop all leaves, stems that are tender and can be broken easily with your fingers. Heat a wok. Add the onion seeds, green chilli and stir for 20 seconds. Add the potatoes and sauté for 2 minutes on a medium flame. Add the pumpkin pieces, coconut, pumpkin greens, salt, date paste and 1/2 cup of water. Boil for about 4 minutes, covered on a slow fire. There should be no extra gravy. The vegetables should be soft, emitting a sweetish flavour when done. Serve with rice, chapaties or other grains.

Serves 4