Cooking Fresh Pumpkin Leaves | Stir-fry pumpkin leaves | Farsi ko paat ko tarkari

Pumpkins are very sensitive to the cold weather and they like plenty of sunlight and do not develop well in shady or cold areas. I live in a cold-weather country and cold temperatures last for around nine long months here. So, after watering, nurturing and fertilising my plants, this is the best result I could ever get in here.

The taste is similar to a mixture of green beans, asparagus, broccoli and spinach. In Nepalese houshold, pumkin leaves are cooked as simply as possible with a minimal seasoning. They are very commonly used as a side dish which is served along with hot rice and lentil soup.

Tips -
When picking pumpkin leaves, always go for young fresh leaves. The old leaves are not edible and have thin thorns growing on them. The younger leaves are more prized during the beginning of the season as they are very tender.

Ingredients -
Nepalese ghee - नेपाली घिउ
Cumin seeds - जीरा
Dried Red Chillies - सुकेको खुर्सानी
Turmeri - बेसार
Salt - नुन
Cumin Powder (optional) - जीराको धुलो