Garden Fresh Pumpkin Shoots (Pharsi ko Munta)
Pumpkin Shoots are the young, uppermost tender shoots, tendrils, leaves, and delicate stems from pumpkin plants. They are considered a delicacy in Nepal. The shoots are harvested from the growing end of the vine (the top 3 to 4 inches) by pinching off the tender ends. The plants will put out a new shoot or growth after the vine has been harvested. Pumpkin shoots have a distinct light flavor that can be described as a cross between squash and spinach. They should be cooked within a day of picking or they will lose their freshness and flavor. Like any leafy green, the volume of this vegetable reduces by half after cooking. My husband is growing a small patch of pumpkin vine in the corner of our home garden along with other vegetables. This summer the vine was growing in abundance and we have been eating munta once a week. Once you taste these delicious vegetable, you will come back looking for it...
Enjoy Nepal's most loved exotic vegetable. Recipe is available in the book "The Taste of Nepal." page 169 under Vegetables (Tarkaari).
Pumpkin Shoots are the young, uppermost tender shoots, tendrils, leaves, and delicate stems from pumpkin plants. They are considered a delicacy in Nepal. The shoots are harvested from the growing end of the vine (the top 3 to 4 inches) by pinching off the tender ends. The plants will put out a new shoot or growth after the vine has been harvested. Pumpkin shoots have a distinct light flavor that can be described as a cross between squash and spinach. They should be cooked within a day of picking or they will lose their freshness and flavor. Like any leafy green, the volume of this vegetable reduces by half after cooking. My husband is growing a small patch of pumpkin vine in the corner of our home garden along with other vegetables. This summer the vine was growing in abundance and we have been eating munta once a week. Once you taste these delicious vegetable, you will come back looking for it...
Enjoy Nepal's most loved exotic vegetable. Recipe is available in the book "The Taste of Nepal." page 169 under Vegetables (Tarkaari).
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| Pumpkin plant - very versatile vegetable - most parts of the pumpkin are edible, the flowers, the fleshy shell, the seeds (roasted), and the young shoots (munta). |
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| Tender shoots and young leaves of pumpkin vines |
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| A pumpkin flower attached to the vine are edible - dipped into spiced batter and fried. They are very delicious and have a pleasant, moist, and silky texture. |
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| Collecting several tender shoots and the young leaves as shown above |
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| Picking through and discarding any tough, large stems and matured leaves from the vine shoots and using only young shoots and tender leaves. |
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| Removing fuzzy outer covering and fibers from all sides. |
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| When fuzzy covering is removed from the stem, it is shiny - breaking the stems into 1 1/2 inch pieces. |
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| The outer coverings, mature and fibrous leaves are headed to the compost pile. |
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| Washed and drained |
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| Getting ready to cook |
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| Spices used - dried red chili, fenugreek seeds, ground turmeric, minced fresh ginger and garlic, cumin, and salt. |
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| Frying the whole spices until fully fragrant before adding pumpkin shoots. |
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| Cooking until shoots are tender and have reduced to half of their original volume |
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| They wilt down like cooking any green vegetables. |
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| Final product.....cooking time is minimal - the shoots are very soft and delicious. |
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They are so delicious sauteed in fenugreek scented oil with fresh ginger paste and smashed garlic pod and other spices. Once you taste them, you will come back looking more of it.Copyright InformationAll information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me. |
