Photo from Adobe Stock/Le Do
Pumpkin vine tips are harvested from the growing end of the pumpkin vine. Several vines are required. Pinch the tender end (up to 1 foot) off the vine. Both the tender leaves and stems are eaten. The pumpkin vine will put out new shoots after the tips are harvested.
Ingredients:
- 3 cups pumpkin vine tips
- 2 tbsp clarified butter
- 1/2 tsp fenugreek seeds
- 1 dried red chili pepper
- 1 tsp fresh ginger, finely crushed
- 1 tsp ground cumin
- 1/8 tsp turmeric salt to taste
Directions:
Cut and peel outer covering of the vine stems and break into small pieces along with tender leaves. Heat clarified butter in a heavy saucepan and add fenugreek seeds and chili, cooking until they become dark golden brown. Add vine tips, ginger, cumin, turmeric, and salt. Cover the saucepan and cook just until everything becomes tender. Do not overcook. Can be served as a side dish with rice.
Also from The Nepal Cookbook:
From The Nepal Cookbook © 1996, 2011 by Association of Nepalis in the Americas. Reprinted in arrangement with Snow Lion, an imprint of Shambhala Publications, Inc., Boulder, CO.