Pumpkin Leaf Subzi
- Total Time: 40 mins
Description
Did you know pumpkin leaves are edible? They are, and quite delicious and nutritious as well, cooked with rice and Indian spices.
Ingredients
- Tender Pumpkin Leaves (flowers and tender stalks can be included) - A large handful, freshly picked. Choose the youngest, most tender ones.
- Grated Fresh Coconut - 3-4 Tablespoons
- Oil - 1 teaspoon (I used cold pressed, organic coconut oil)
- Mustard seeds - 1 teaspoon
- Raw Rice grains - 1 teaspoon (This can be any variety. I used Matta rice, which is often used in Kerala.)
- Jeera (Cumin seeds) - 1/4 teaspoon
- Garlic - 2-3 flakes chopped
- Haldi (Turmeric) - a pinch
- Salt - to taste
Instructions
- Wash and clean the pumpkin leaves, removing the larger veins. This is quite a fibrous leaf ( a bit like Amaranth, though even more so.).
- If you have the patience, you could probably leave the veins on, and simply remove the thin film that covers the larger veins, and also the tender stems, which are easily peeled off.
- I chose the faster option by tearing off the larger veins, resulting in a rather shredded lot! But not to worry, it needs to be chopped fine, anyway. The pile of veins on the left gets discarded. The remaining leaves as on the right, are what we use.
- If using any flowers, remove the calyx, etc, keeping just the corolla (petals), all ‘de-veined’ and finely chopped.
- Heat the oil in a heavy based pan or kadhai. Add the mustard seeds. When they start spluttering, add the raw rice, which will also splutter and puff up.
- Also add the red chili here, if using.
- Add the chopped leaves along with some haldi and salt, mix, cover and cook. Avoid adding water, if possible.
- When nearly done, uncover, add the jeera, the garlic and the crushed coconut with a little haldi added in (I blended the last two in the mixie),
- Stir it in, and cook some more, cover if required, till done.
- Great paired with roti and dal, or serve it the traditional way, with steaming, hot rice.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side
- Cuisine: Indian
Frequently Asked Questions
Are pumpkin leaves edible and safe to eat?
Yes, pumpkin leaves are both edible and nutritious. Choose the youngest, most tender leaves from the growing tips of the vine. Older leaves are tougher and more fibrous. Flowers and tender stalks from the same plant can also be included, as the recipe notes.
How do I prepare the leaves before cooking?
Wash them well, then remove the larger veins which are too fibrous to eat. Tear off the main veins and finely chop what remains. For the tender stalks, peel off the thin fibrous film before using. The whole process takes about 10-15 minutes of prep. 
Why add raw rice grains to the oil along with mustard seeds?
Raw rice grains added to hot oil puff and crisp up like mini croutons, adding textural contrast to the soft cooked leaves. The recipe uses 1 teaspoon of any rice variety — Matta rice is specified, but any short- or medium-grain rice works. They cook in the oil in the same time as the mustard seeds take to splutter.
Can I substitute fresh coconut with desiccated coconut?
Fresh grated coconut (3-4 tablespoons) is standard in Kerala-style subzi. Desiccated coconut can substitute but is drier — soak it in a tablespoon of warm water for 5 minutes first. The coconut is added near the end of cooking along with the garlic and jeera, so it doesn’t need much moisture.
Holy moly, this was a really fantastic recipe!
Is there a specific type of pumpkin whose leaves are not bitter?
Hi Ila,
Great addition!!! Fantastic taste & Amazing healthy dish–Let me know what is NEXT in store—-
In all it has to be HIGH 5