Pumpkin Vine Tips

by samyak

How to make Pumpkin Vine


  • 1 lb. Pumpkin vine tips, washed, peeled, cut into 1-in. pieces
  • 3 dried red chilies
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon musturd seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon whole timur (szechwan pepper)
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric
  • ½ teaspoon freshly ground pepper
  • 3 tablespoons clarified butter
  • Salt to taste
  • 1 cup chicken or vegetable broth


    • In a non-stick pan heat 3 tablespoons of clarified butter. Splitter

fenugreek seeds, whole timur musturd seeds, and cumin seeds until they

turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add

garlic, ginger, ground pepper, cumin, and turmeric; fry for 1 min in low

heat. Add pumpkin vine tips to the spice-mixture, and stir-fry for

about 2 min. Salt it. To the stir-fry mixture, add broth, and let simmer

until the vine tips are tender and the excess liquid has evaporated off.

Adjust seasoning with salt and pepper. Serve with rice.

Submitted by: Tulsi Regmi