Mathayila upperi

Try this pumpkin leaves stir fry for lunch

One of the widely grown vegetables, pumpkin is a storehouse of healthy fibre, anti oxidants, vitamins and minerals. There are many pumpkin dishes in the traditional cuisine of Kerala, like the rich pumpkin erissery (pumpkin cooked in grated coconut gravy) and halwa (sweet dish). Mathavaratty, made by softening pumpkin pieces in water mixed with lime and then roasting it in melted jaggery, is a speciality at many places.

Here is a simple recipe of tasty mathayila upperi or pumpkin leaves stir fry which is packed with nutrients.


1 1/2 cups pumpkin leaves (de €“ veined and chopped)

1/2 cup potato (cubed)

1 tsp garlic (crushed)

1 tsp shallots (crushed)

1 1/2 tsp chilli powder

1/2 tsp turmeric powder

2 tsp coconut oil

Salt as required


Heat coconut oil in a pan

Add crushed garlic and shallots

Sauté well

Add potato cubes

When the potato cubes are half cooked add chilli powder and turmeric powder

Mix well

Add the chopped pumpkin leaves and stir well

Cook for 5 minutes with the lid on.

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