Tasty Pumpkin & Potato With Greens
Photo by Deepa Ballal
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
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