Boitalu saago ghanto

Most Indians are unaware that pumpkin leaves are also edible and quite healthy.

It is used in various different ways in Odia meals.

Almost all Odia homes have pumpkin creepers growing in their backyard, so it's easy to pluck, cook and serve. We can eat every part of the plant.

What I am sharing today is a simple pumpkin saag recipe in Odia style, which is one of my favourite leafy vegetables. That's why I planted the seeds in a small rectangular tub, mainly to enjoy the blossoms and leaves, and hopefully a small pumpkin will grow soon. For this, I need your wishes.

Ingredients.....

10 no. Pumpkin leaves

2 tbsp Moongdal

1 brinjal into squares

1" length Pumpkin into squares

2 Chopped green chillies

5 Garlic cloves slightly crushed

⅓ tsp Cumin

⅓ Mustard seeds

2 Dry red chillies into half

Salt to taste

Oil

Preparations....

Dry roast moong dal till golden. Wash and rinse. Boil the moong dal with vegetables and keep a side.

Cut pumpkin leaves. Keep aside.

Heat kadhai along with oil.

Add garlic fry till brown( this browned garlic will give beautiful aroma to saag) Side it add cumin, mustard and dry red chillies, let it splutter nicely now add chopped saag fry on high heat to maintain the good colour. Add water, cook till tender, add boil stuffs, adjust salt stir well cook 5 minutes more.

* Make sure the leaves are not overcooked to prevent the nutrients from being destroyed.

* The nutrition that comes with this dish is a welcome added bonus. It’s rich in iron and folic acid which are important for many things in our bodies including formation of red blood cells which transport oxygen to the rest of the body.

* Pumpkin leaves usually recommended to people who suffer from a shortage of blood due to certain sickness.

* extract of pumpkin leaves acts as anti-diabetic properties which help to reduce and regulate the glucose level of diabetic patients.

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A PINCH OF HING

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