PUMPKIN LEAVES STIR FRY

Pumpkin leaves are high in Calcium and also are good source of Vitamins A, B6, C, protein, riboflavin, niacin, thiamin flolate, iron, magnesium,phosphorus, potassium and manganese. 

Most of the people do not know that this leaves are edible.  All leafy vegetables are good for health.  I remember during my childhood, mother used to make this poriyal.  We also used to make poriyal with chowli leaves i.e. payar leaves.  It tastes good with specially curd rice and I love to eat all leafy vegetables with curd rice.  We can also make molagootal and  the subzi with tomatoes.

 other posts:

usli style patra,
pumpkin leaves patra 
pumpkin leaves subzi with tomatoes
pumpkin leaves molagootal 
pumpkin leaves poriyal 
  
I have posted the poriyal recipe.  we can make it the way we want by adding the  dals according to our taste.  Either you can add bit of moong dal, or chana dal or tuvar dal or plain or with some onion etc.

Here I am giving you the version with moongdal.

Let us look at the recipe now :

Ingredients: 

1 bunch pumpkin leaves
1 onion chopped
fistful of moongdal
1-2 green chilli
salt
turmeric powder
1 tsp  curry powder (see below)

Tempering:

2 tsp coconut oil
1 tsp mustard seeds
1 tsp urid dal
1 red chilli broken

garnishing:

grated coconut (optional)

Method:

Step 1

cut the stem from the leaves, wash thoroughly the leaves with salt water.  if the water is lukewarm, it is better so that all the worms, if any comes out and the leaves become slightly tender.  remove and pat dry, chop finely.

soak the moongdal for 15 minutes.  chop the onion, green chilli.

Step 2

heat oil in kadai.  add the mustard seeds, when it splutters, add urid dal, broken chilli, chopped green chilli,saute for few seconds,   add the onion and saute for two minutes.   Add the chopped pumpkin leaves and saute for 3 minutes.  Add the moongdal, turmeric powder, salt, mix well, cover and cook till the leaves are tender.  sprinkle the curry powder and mix well.

step 3

Add the grated coconut, mix well  your pumpkin leaves stir fry is ready.

How to serve:

serve with roti, chapati, rice etc.  it tastes good with curd rice.  I prefer to eat all leafy vegetable subzi with  curd rice.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.   

  CURRY POWDER

1 tbsp rice
1/2 red chilli
4-5 grains of fenugreek seeds

dry roast all the above ingredients and make a coarse powder.    This powder can be made and kept in bulk for making any kind of stir fry subzi.  This will absorb the excess moisture in the subzi and tastes also good.


Note:  You can use payar elai also for making this subzi