Pumpkin Vine Tips



  • 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