Pumpkin Leaves Stir Fried / Rongalaur aag bhaji

Pumpkin is a versatile vegetable as most part of the pumpkin is edible including the fruit, it's seeds, leaves, stems and even it's flowers are edible. Pumpkin leaves are the leafy vegetables which contains iron, protein, calcium, vitamin A and vitamin C. The pumpkin leaves are picked from the tip (rongalaur aag) because that part is more soft and tender.

Sharing today a very simple recipe of Pumpkin leaves stir fry in a very simple way as we Assamese do not use too much spices in our dishes. Every vegetable has its own and unique taste. Adding spices to any recipe destroy the taste of vegetables and increases the taste of spices only. So sometimes we get the similar taste of different recipes only because of use of similar spices. So try to eat vegetables without spices to get it's natural taste.

Pumpkin Leaves Stir Fried / Rongalaur aag bhaji

INGREDIENTS:

1 bunch of pumpkin leaves picked from the tip with stems
2 green chillies chopped
2-3 cloves of garlic chopped
2 tsp mustard oil
salt to taste

METHOD:

Wash pumpkin leaves with stems under running water.
With the help of a sharp knife gently remove the thorns.
Finely chop the pumpkin leaves and cut the stems in 2" long.
In a pan heat oil. Add chopped garlic.
Add pumpkin stems first. Fry for 2-3 minutes as pumpkin stems may require more time to cook than its leaves .
Add chopped green chillies and chopped pumpkin leaves.
Add salt.
Cook till pumpkin leaves and stems become soft and tender by covering the pan in low heat.
Remove from heat.
Serve as a side dish with steamed rice.

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