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Pumpkin leaves roll curry

My husband have hobby is gardening and he believes in fresh and organic herbs and leafy vegetables; his love to grow flowering plants and vegetables continued even here in Tokyo, Japan too. He sows some seeds of pumpkin, bitter gourd, potato and chili in small pots in our Tokyo house balcony.

He was very happy to see the beautiful green leaves of pumpkin and asked me, can you cook something from this leaf. So this is the recipe; I enjoyed cooking that, our own balcony product.

And the recipe comes very tasty, yummy and appealing, we really enjoyed that day dinner so much…

Must try this recipe because in India, it is available in plenty …

Ingredients:

For making Pumpkin leaves roll:

  • Pumpkin leaves: 8-10 no.
  • Besan (gram flour): 100 gm
  • Salt: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Ajwain (thymol seed): ¼ teaspoon
  • Garlic paste: ¼ teaspoon (paste)
  • Ginger: ¼ teaspoon (paste)
  • Red chili powder: ½ teaspoon

For making curry:

  1. Curd: ¼ cup (beaten and mixed with a cup of water)
  2. Onion: 1 (Medium size)
  3. Tomato: 1no. (Medium size)
  4. Ginger: ½ teaspoon (paste)
  5. Salt: ½ teaspoon
  6. Turmeric powder: ½ teaspoon
  7. Coriander powder: ½ teaspoon
  8. Red chili powder: ½ teaspoon
  9. Garam masala powder: ½ teaspoon
  10. Cumin seed: 1teaspoon
  11.  Mustard oil/cooking oil: 100gm

Preparation:

  1. Take one bowl, put Besan, chili powder, turmeric powder, coriander powder, Ajwain, ginger garlic paste and salt, add required quantity of water and make lump free batter, it should not be watery.
  2. Place one leaf on a plate or flat surface, the glossy and smooth part facing up. Spread the batter slowly on the top, and spread all over the leaf properly. Place another leaf on top of it and keep doing this for 3-4 leaves depending upon the size of leaves.
  3. Fold the up and down part as shown in the photo and fold again from both sides, keeping batter inside, tie them with thread to keep them folded. Now repeat this with another set. Place the folded leaves for steaming.
  4. I cooked the prepared leaves in microwave for about 2-3 minutes (you may do this in rice cooker or do in steamer).
  5. Let it cool down to room temperature, remove threads and cut them into slices using a sharp knife as shown in the photo, keep aside.
  6. Cut onion, tomatoes, into pieces and make paste. Keep aside for making curry (gravy).

Method:

  1. Heat oil in a wok or fry pan and fry the slices from both sides, remove them, Keep aside.
  2. Here I prepared some stem of the pumpkin fritters with left over Besan batter and added into curry along with these pumpkin rolls.

Making curry:

  1. Keep the fry pan on medium flame. Pour 3-4 tablespoon of oil.
  2. After heating add cumin seed, sputter for few seconds and add masala paste, lower the flame fry it on lower heat till oil separates from the masala, stir occasionally.
  3. Add salt, chili powder, coriander powder and turmeric powder, mix it, and fry for couple of minutes on lower flame.
  4. Add 2 cup of prepared curd slowly, after boiling put fried slices into the curry, Allow to boil for couple of minutes, put off the flame. Add Garam masala powder and coriander leaves.
  5. Pour it into the serving bowl. Decorate with coriander Leaves. Now Pumpkin leaves roll curry is ready to serve.
Pumpkin leaves roll curry
Ingredients
Place one leaf on a plate
Spread the batter
Place another leaf on top
3-4 leaves depending
Fold the up and down part
Fold the up and down part
fold again from both sides
tie them with thread
cooked the prepared leaves
cut them into slices
fry the slices
fry the slices from both sides
pumpkin rolls
add masala paste
add masala paste
fry it on lower heat
Add 2 cup of prepared curd
Add 2 cup of prepared curd
put fried slices
Allow to boil for couple of minutes
Add Garam masala powder
Pumpkin leaves roll curry
Pumpkin leaves roll curry

CC BY-NC-SA 4.0 Pumpkin leaves roll curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.