Tasty Pumpkin Potato Vegetables

September 14, 2017


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.

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