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.
- 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
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:
This treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal's colorful and diverse cultures. Nepali food which is simple to prepare and subtle in flavor is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal; appetizers soups and lentils vegetables meats pickles and chutneys rice and breads and desserts. The most commonly used flavorings include cumin red and green chilies garlic ginger Szechwan pepper cilantro and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.
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.