I have grown few pumpkin and gourd leaves in my garden. During November, when the winter was approaching, I picked all the pumpkin and gourd leaves, wash them properly,cut them into pieces and cook in the micro oven for 5 to 7 minutes and it becomes half of the original amount. Then I keep it in my freezer for 6 months. Last week, I opened the plastic box from freezer and leave it for few hours to defrost it. And it was all fresh :)))))). I made a delicious recipe out of it.
Prep Time:15 Minutes
Cook time: 25 Minutes
Ingredients:
1 cup mung beans
1/2 cup masoor beans
2 cups semi cooked pumpkin-gourd leaves that I freeze for 6 months. If you have fresh leaves, you can use that too.
1 cup chopped onion
4 to 5 cloves garlic chopped
1 tsp turmeric powder
1 tsp garlic paste
1 tsp ginger paste
1 tsp cumin powder
1/4 tsp coriander powder (Optional)
1 tbsp salt or more
1/4 cup olive oil
3 to 4 green chili
4 cups of water
1/2 cup chopped cilantro for garnishing
Few drops of lemon juice
Directions:
- Wash and sock all the beans in water altogether for 1 hour and it will get double in amount.
- In a hot saucepan ,saute onion and garlic in oil until onion gets little bit golden brown.
- Then add all the spices, 2 to 3 tbsp water.Cook it for 5 to 7 minutes on low heat.
- Now add the beans and mix properly with the spices.Add water.
- Cook for 15 to 20 minutes on medium heat until all the beans gets cooked.
- Next add pumpkin-gourd leaves, ,mix them properly and cook for 5 to 7 minutes.
- Then add 2 green chili , few chopped cilantro,few drops of lemon juice and simmer for 5 minutes.
- Pumpkin-gourd leaves with Mung-masoor beans are ready to serve with rice. Enjoy and have fun .
Posts
