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Pumpkin Shoots (Pharsiko munta - Nepali) p.137
Nb persons: 4
Yield:
Preparation time:
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| This has a very Indian exotic flavor. | |
| 2 Tblsp | oil |
| 1 | dried red chili pepper |
| 1/4 tsp | fenugreek seeds |
| 2 cups | pumpkin shoots |
| 1/2 tsp | salt |
| 1/2 tsp | ground black or white pepper |
| 1/2 tsp | turmeric powder |
| 1 | tomato, cut up (optional) |
1. Cut off the fresh tender tips of pumpkin shoots and peel the outer covering of the lower part of the shoots, discarding any tough parts. Cut or break into small pieces together with the tender leaves. Heat oil in a saucepan until almost smoking and add fenugreek seeds and red chili pepper, stirring constantly until black but not burnt. Add the pumpkin shoots, salt, turmeric powder, and pepper. Cover with a lid and cook until tender, about 5 minutes. For variety, a few pieces of fresh tomato can also be added with the shoots and cooked.
Time required 15-20 minutes
Serves 2-4
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