{"id":497,"date":"2018-06-03T11:38:45","date_gmt":"2018-06-03T11:38:45","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=497"},"modified":"2018-07-26T16:41:55","modified_gmt":"2018-07-26T16:41:55","slug":"pumpkin-leaves-sabzi","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/pumpkin-leaves-sabzi\/","title":{"rendered":"Pumpkin leaves sabzi"},"content":{"rendered":"<p>I love making sabzis with leaves. In Belgaum we get many types of leaves from the vegetable vendors. But I have not seen pumpkin leaves with them so far. When we got a pumpkin plant in our backyard, my maid told me that she cooks them at home. So I took instructions from her and prepared it. It is crunchy and has a very different flavour, which I liked.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-500 size-full\" src=\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/one-3.jpg?resize=474%2C383&#038;ssl=1\" alt=\"\" width=\"474\" height=\"383\" srcset=\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/one-3.jpg?w=2808&amp;ssl=1 2808w, https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/one-3.jpg?resize=300%2C243&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/one-3.jpg?resize=1024%2C828&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/one-3.jpg?w=948&amp;ssl=1 948w, https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/one-3.jpg?w=1422&amp;ssl=1 1422w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>2 cups of very finely cut pumpkin leaves after removing the veins<\/li>\n<li>\u00bd cup grated coconut<\/li>\n<li>5 flakes of garlic finely cut<\/li>\n<li>1 tbsp oil<\/li>\n<li>\u00bd tsp mustard seeds<\/li>\n<li>\u00bd tsp cumin seeds<\/li>\n<li>1 tbsp raw rice<\/li>\n<li>2 dried red chillies broken to pieces<\/li>\n<li>\u00bd tsp turmeric powder<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<h2>Instruction:<\/h2>\n<ul>\n<li>The leaves have to be cut really fine for this preparation as they are fibrous.<\/li>\n<li>Heat oil in a pan, add mustard seeds. When they splutter, add cumin seeds and the raw rice. When the rice puffs up, add broken red chillies, turmeric powder and the cut leaves.<\/li>\n<li>Add salt, stir for a few seconds, reduce the flame and cover the pan. Keep stirring in between; usually no additional water is required.<\/li>\n<li>When the leaves are almost cooked (takes about six minutes), add the grated coconut and finely cut garlic.<\/li>\n<li>Stir well, let it cook for two more minutes, remove from fire. Serve with steamed rice and dal or kadhi.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I love making sabzis with leaves. In Belgaum we get many types of leaves from the vegetable vendors. But I have not seen pumpkin leaves with them so far. When we got a pumpkin plant in our backyard, my maid told me that she cooks them at home. So I took instructions from her and &hellip; <a href=\"https:\/\/www.ashwita.com\/food\/pumpkin-leaves-sabzi\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Pumpkin leaves sabzi<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,24],"tags":[],"class_list":["post-497","post","type-post","status-publish","format-standard","hentry","category-allposts","category-sides"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5Tz6f-81","_links":{"self":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/comments?post=497"}],"version-history":[{"count":0,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/497\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/media?parent=497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/categories?post=497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/tags?post=497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}