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.

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)

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 thoughts on “Pumpkin plant (dudde vali) tambali/tambli”

  1. 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.

  2. 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.

  3. 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.

  4. 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 !!

  5. 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.

  6. 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 !

  7. 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!

  8. 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.

  9. 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.

  10. 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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