Pumpkin Vine Tips Tarkari

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Pumpkin Vine Tips Tarkari

Pumpkin Vine Tips Tarkari is a traditional Nepalese recipe for a classic vegetarian curry of pumpkin vine tips that are lightly fried and then cooked in a curried vegetable stock. The full recipe is presented here and I hope you enjoy this classic Nepalese version of: Pumpkin Vine Tips Tarkari.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Vegetarian Recipes Spice Recipes Nepal Recipes

Pumpkin greens are used often in African cookery, but this recipe comes from Nepal in the Indian sub-continent and uses the tips of pumpkin vines (you can use the tips of any member of the pumpkin family, including marrows and courgettes). Some versions of this curry include sliced mushrooms, but this is a more basic version.

Ingredients:

450g pumpkin-vine tips cut into 3cm lengths
3 dried red chillies
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp timur (Nepalese version of Sichwan pepper), or substitute Sichwan pepper
1 tbsp ginger, grated
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp freshly-ground black pepper
3 tbsp ghee
salt, to taste
250ml strong vegetable stock

Method:

Heat the ghee in a wok and use to fry the whole spices until aromatic then add the chillies and fry for 15 seconds, or until they turn dark. Now stir in the ginger, black pepper, cumin and turmeric and fry for 1 minute longer over low heat.

Add the trimmed vine tips to the spice mixture and stir-fry for about 2 minutes before stirring-in the salt and stock. Bring to a boil then reduce to a simmer and cook for about 20 minutes, until the vine tips are tender and all the excess liquid has evaporated away.

Serve hot on a bed of rice.