Dec 12, 2013 9:43 am - Posted by admin
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m_Pumpkin leaf with curry

Unpicked Pumpkin leaves

Pumpkin leaves are a great source of calcium, and iron. they can also be prepared in many ways. First of all, leaves should be washed every time before cooking and placed in boiling water.

They should be eaten with coconut cream or other fats in order for the body to assimilate the vitamin A. In Rwanda, very few people consume pumpkin leaves.

>> 6-7 Pumpkin leaves –very smooth

>> 4 eggs

>> 1 big onion

>> 1-2 raw chilies

>> 1 small carrot (optional)

>> 2-3 tsp plain flour

>> Salt

>> Pepper

>> Keep aside 4-5 big pumpkin leaves of the same size.

>> Beat eggs. Add chopped onion, chilies, grated carrot and shredded pumpkin leaves.

>> Add make a few spoons of plain flour to make the batter thicker.

>> Season with salt and pepper.

Keep the 1st leaf on the steamer and spread 1/4 of the mixture over it.

Then the 2nd leaf and spread next portion.

Make layers and cover with the last one.

Steam for 10-15 minutes.

Curry ingredients

>> 2 tsp oil

>> 1 onion

>>1 raw chilly or crushed dried chilly

>> 1 tsp mustard seeds

>> 1 tsp Maldives fish

>> 1/4 tsp curry powder

>> 1/4 tsp turmeric powder

>> 1/2 tsp chilly powder (optional)

>> Few curry leaves and rampe

>> 3-4 tbsp coconut powder

>> 2 1/2 cups of water

>>1 tbsp Lime/lemon

>> Salt to taste


Remove from fire and cut into squares.


Heat the oil in a pot. Add mustard seeds. Brown the chopped onion and chilly.

Add the rest of the ingredients. Bring to boil with coconut milk. Add the prepared pumpkin squares and cook for few minutes. Add lime or lemon juice.

Serve Hot.

Pumpkin leaf with curry, 8.0 out of 10 based on 1 rating

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