Pumpkin Shoots Stir-Fry (Farsi Ko Munta)
In Nepalese cuisine, “Farsi ko Munta” ( फर्सीको मुन्टा) refers to the young shoots, tendrils, and tender leaves of the pumpkin . This delicacy is highly prized in Nepal and is typically prepared as a leafy green vegetable or in a curry. Its mild and distinctive flavor is reminiscent of a cross between spinach and summer squash.
< 30min
Normal
Mildly Spicy
Ingredients
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Directions
Keep only the young pumpkin shoots and tender leaves. Remove the tough, thick stems and mature leaves.
The down and fibers are removed from all sides. The stems becomes shiny.
Cut the cleaned stems and leaves into bite-sized pieces.
Wash thoroughly in cold water to remove any dirt or dust, then drain.
Finely chop the onions, the dried red chilies and the tomatoes.
Heat a pan with the mustard oil over low heat.
When the oil is hot, roast the fenugreek and the cumin seeds until they release their aroma and turn a beautiful golden color. Then add the dried red chilies.
Add the onions and fry them until they are translucent.
Add the garlic paste and the ginger paste. Cook for 30 seconds.
Lower the heat slightly and add the turmeric powder, the red chili powder, the coriander powder and the cumin powder. Mix well.
Place the prepared pumpkin shoots in the pan. Stir gently to thoroughly mix the green vegetables with the spices.
Add the chopped tomatoes and the salt.
Cook the pumpkin shoots until they are tender and have reduced by half (about 10 minutes). They will wilt like any other green vegetable when cooked.
Ready! Enjoy! Serve it as an accompaniment to dal bhat/thali (steamed rice and lentils) and various meat/fish or vegetable curries.
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