This is another of Konkani traditional recipe made with tender pumpkin leaves. I get very fresh squash leaves at my farmer's market. We usually make tamboli or green curry out of pumpkin leaves , so I thought why not try it with the squash leaves. This was another of my grand mom's favorite recipes. While serving tamboli with rice, usually curd or unsweetened yogurt is served as a side dish to add a tangy taste.
Ingredients
2 cups pumpkin leaves
4-5 pepper corns
1 teaspoon jeera or cumin seeds
salt for taste
2 green chilies
small piece of tamarind
1/2 cup coconut
1 teaspoon ghee
Method
Wash and chop the pumpkin leaves. Add some ghee in a pan and fry jeera and pepper corns. Add and cook the leaves for 4-5 minutes till they wilt. Remove from heat and grind it into a smooth paste with rest of the ingredients. Traditionally, the tamboli is not heated after grinding and is served with rice and curd as a side dish. But, here in winter it is very cold, so I heat the tamboli on the gas or in the microwave and serve it with rice and omit curd.
Preparation time: 20 minutes
Serves: 2
