Pumpkin leaves bhaji

Pumpkin leaves bhaji is made with the young pumpkin leaves which are towards the shoot and also the tender shoots. The leaves towards the root maybe a bit old, though and chewing to eat.

Ingredients :

Pumpkin leaves : 10 - 12

Pumpkin shoots : 2 - 3

Chana/ mung/ masoor dal : 1/4 cup

Oil : 1 tblsp 

Onion : 1

Green chili : 1

Grated coconut : 1/4 cup

Pepper powder : 1/2 tsp 

Salt : to taste 

Sweetener : a bit

Procedure :

Pick some new, young leaves and some tender shoots from the pumpkin vine.

Wash the dal and soak it in water while you clean and cut the vegetables.

Wash the leaves well, separate the leaves from the stems and peel off the outer skin by pulling it down with the help of a knife. 

Also peel off the veins from the back of the big leaves. You need not do this for the small, tender leaves. 

Chop the stems first and keep it separately, then chop the onion. Heat oil in a pan, add chopped onions and sauté them till translucent.

Then add the soaked dal and chopped stems, keep it covered with a lid and let them cook on a low flame without adding any water. Chana dal may take a bit longer time to cook and may require some water if the bottom of the pot starts to get brown. 

Mean while finely cut the leaves. 

Once the stems and dal gets cooked, add the chopped leaves and slit green chili. Cover once again and cook for another 5 - 7 minutes. 

When the leaves get wilted, add grated coconut, pepper powder, salt and sweetener and mix well. Cover and let it cook for another minute.

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