Step-by-Step Instructions

1. 1.Clean and Prepare Pumpkin Stems

   First, separate the leaves from the pumpkin stems. Then, peel the outer scales from the pumpkin stems and cut them into 1-inch pieces.

2. 2.Chop Pumpkin Leaves

   Finely chop the pumpkin leaves. Gently crush the chopped leaves with your hands to soften them.

3. 3.Prepare Mustard Paste

   Grind 1 tablespoon of mustard seeds, 1/2 tablespoon of cumin seeds, a small piece of ginger, 6-7 cloves of garlic, and a green chili into a smooth paste. Add a little water if needed to achieve a smooth consistency.

4. 4.Heat Oil and Temper

   Heat 4-5 tablespoons of mustard or refined oil in a pan. Add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds, and 1 dried red chili. Let them splutter until fragrant.

5. 5.Sauté Onion and Spices

   Add 1 chopped onion to the pan and sauté until it becomes translucent. Then, add 1 teaspoon of turmeric powder and 1 teaspoon of Kashmiri red chili powder, mixing everything well.

6. 6.Add Tomato and Harder Vegetables

   Add 1 chopped small tomato and cook until it softens. Next, add 1 cup of diced pumpkin, 1 cup of diced arum, 1 medium-sized diced potato, and the prepared pumpkin stems. Mix all the vegetables thoroughly with the spices.

7. 7.Add Salt and Cook Partially

   Add salt as required to the vegetables and mix well. Cover the pan with a lid and cook on low-medium heat for 2-3 minutes until the harder vegetables are about 40% cooked.

8. 8.Add Leaves, Brinjal, and Masala

   Open the lid. Add the chopped pumpkin leaves and 1 cut brinjal to the pan. Sprinkle 1/2 tablespoon of chicken masala (or curry powder) over the vegetables and mix everything well.

9. 9.Incorporate Mustard Paste

   Push the vegetables to the sides of the pan, creating a space in the center. Add 3 tablespoons of the prepared mustard paste to this space. Cover the mustard paste with the surrounding vegetables and cook for another 2-3 minutes on low-medium flame.

10. 10.Add Water and Simmer

    Open the lid and thoroughly mix the mustard paste with all the vegetables. Add 1/2 to 3/4 glass of water, mix again, and cover the pan. Cook for 2 minutes to allow the flavors to meld and the vegetables to finish cooking.

11. 11.Add Roasted Badi and Finish

    Open the lid and check if all the vegetables are fully cooked and tender. Add 5-6 roasted badi (you can lightly crush them if preferred). Mix the badi into the curry, cover the pan, and cook for 1 minute to allow the badi to soften slightly and absorb the flavors.

12. 12.Serve

    Switch off the flame. The Pumpkin Stem Rai is now ready to be served hot with rice.