Pumpkin plant (dudde vali) tambali/tambli

Tambli/Tamboli/Tambli is one of the easiest dishes that can be prepared in no time. There are many different recipes for tamblis. I found a very good article about tamblis in my collection from Kannada weekly magazine. This is one of them.

This tambli can be made with spinach, watercress(ekpanni) etc. I had pumpkin plant with me that day, so I used it instead of spinach/watercress. These tamblis are supposed to be very good for health.

I had cooked this long back but forgot to post it here.

Ingredients:
1 cup pumpkin plant(cut into pieces)
1 tea spn cumin seeds(jeera)
1/2 tea spn mustard seeds
1-2 red chilies
1 tea spn oil/butter
1 tbl spn coconut(fresh or frozen)
2-3 green chilies
3/4 cup yogurt(curd)
Salt

Method:
Heat oil/butter and fry 1/2 tea spn cumin seeds. When they start popping, add the greens and fry for around 5mins. Grind with coconut, red chilies and salt. Add beaten curd/yogurt.
Heat oil and add remaining cumin seeds, mustard seeds, red chilies cut into pieces and add this seasoning to tambali/tambli.
Serve with rice.

Serves : 3
Preparation time : 15-20mins

16 Comments for “Pumpkin plant (dudde vali) tambali/tambli”

Shilpa

says:

Rajasi, pumpkin plant is a creaper (see in the picture). The leaves and stem both are edible(like Malbar spinach or Vali). We use this in Dudde randayi(pumpkin sidedish). I found these in local farmer’s market-Citimarket. I think these are seasonal, I had bought it long back but forgot to post this. You can also make this dish with palak or watercress.

says:

Hi Shilpa,only recently I came to know from my friend who is bengali, that pumpkin leave are used for cooking too.nice way to incorporate greens into the diet.

says:

Gotto try this recipe. May be I will try with watercress.

Never ate watercress before. Are u sure watercress is the same as ekpani? Does it taste like ekpani/brahmi/timmare? i saw pics of watercress on google images..they have more than one leaf in every stem, but ekpani has only one leaf from every stem.

Chetna

says:

Looks yummy !! Love tamblis of any kind – my favourite is Tendli paana tambli – don’t get them here. Any suggestions for other alternatives ?

Where did you find pumpkin leaves ? Those are not available in the market either-unless you grow them in your garden !!

Shilpa

says:

Chetna, you can use “watercress” which is usually available in American groceries. It is called as “ekpanni”(konkani), “vandelaga”(kannada) or Brahmi. I found the pumpkin leaves in local farmers market few days back.

renu

says:

hi shilpa,
this is something delicious. pumpkin leaves are a seasonal delicacy in kerala too. considered as the poor man’s food earlier. but we would tear the leaves, separating from the veins before cooking. anyway, great recipe !
renu.

pelicano

says:

hi shilpa! long time since i have visited and what a suprise! i like your new design very much!

this dish looks really nice as i love green dishes….i have some watercress right now that i used a bit for sandwiches, but i will use the remainder for this dish….in summer i have pumpkin/squash vines and will try it with them when they are growing again; usually i strip off the fibers from the sides of the stems and stir-fry these along with young leaves and young tendrils with chiles and lemongrass, so it is nice to have another recipe for them…thanks!

says:

Hey Shilpa! I never knew we cud make tambli with the pumpkin leaves, we just make “sukke” and upkari with it! Going to try this out for sure:) thanks for the recipe.

nirupama

says:

shilpa,
First time iam hearing about pumpkin plant as a aside dish. Pl tell me if they are the same yellow pumpkin leaves. If so aren”t they rough?

Shilpa: No, when they are cooked. they get soft.

says:

Shilpa,

I tried this recipe with asparagus instead of the pumpkin plant. Turned out really good. I also added curry leaves with the tadka.
Thanks for the quick and easy recipe.

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