Tasty Pumpkin Potato Vegetables
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- Tasty Pumpkin Potato Vegetables
Ingredients
- 200 g pumpkin, cut into ½” cubes
- 100 g potato, cut into ¼” cubes
- 4 – 5 pumpkin greens (the tender, growing ends of the plant, cut about 6″ in length from the tip of the vine)
- ⅛ tsp onion seeds (kalonji) / poppy seeds (khus khus)
- 1 green chilli, deseeded
- 2 tbsp grated fresh coconut
- ¼ tsp date paste
- Unrefined salt to taste
- ½ cup water
Method
Photo by Deepa Ballal
Clean the pumpkin greens and remove the tendrils. Roughly chop all the leaves and the stems that are tender enough to be easily snapped with fingers. Heat a wok. Add the onion seeds, green chilli and stir for 20 seconds. Add the potatoes and sauté for 2 minutes on medium heat. Add the pumpkin pieces, coconut, pumpkin greens, salt, date paste and ½ cup of water. Cook, covered and on low heat, until done. The vegetables should be tender but not mushy, emitting a sweetish flavour, when done. There should be no extra gravy. Serve with rice, other grains or chapattis.
Serves 4
