In India, the idea of vegan and plant-based cooking is as old as the country itself. Indian cuisine, rooted in ancient Ayurvedic and Satvik traditions, has traditionally placed strong emphasis on moderation, balance, and respect for the fruits of nature. Early agricultural communities relied heavily on grains, pulses, and greens for their diet, while flowers, roots, and seeds were frequently used for both culinary and medicinal purposes. Eating in accordance with the seasons and honouring the soil's rhythm was not only sustainable but also spiritual. The Indian meals have traditionally conveyed tales of simplicity, pomp and refined taste, from temple kitchens that prohibited meat and onions to royal households that revered vegetable artistry in their ornate trays of food. India's gustatory milieu absorbed influences from Persia, Southeast Asia, and Europe over the centuries as kingdoms developed and trade routes prospered, but its foundation remained firmly rooted in the country and its flora.
In Indian cuisine, people are used to the notion of nature's wealth. Yet, in recent years, the reinterpretation of these indigenous materials has changed. Traditional foods previously considered common and unsophisticated have been transformed by chefs from around the globe into wholly new dishes which tickle one's taste buds in sheer delight. The pumpkin flower is one such treasure from India's gastronomic archives. These delicate orange-yellow flowers, which belong to the squash family, have been utilised for generations in regional cuisines, especially in West Bengal and Kerala. Here is a list of some of the well-known dishes created using pumpkin flowers in India, including stews, curries, and fritters:
Kumroo Phool Bhaja, West Bengal
Going to the market in the winter means bringing back a bag full of fresh veggies, just like in any traditional Bengali household. Naturally, the gorgeous, bright yellow hand-picked pumpkin blossoms, also known as kumro phool, will be one of the vegetables in the bag. For Bengalis, it's similar to the best present one can get at the neighbourhood market. It is one of the most well-liked telebhajas or fritters. When paired with chutney or sauce, it creates a delicious and crunchy snack. It is prepared similarly to other pakodas and dipped in a batter made with gram flour. You can also pair it up with warm plain rice and some dal of your choice.
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Mathapoo Thoran, Kerala
This is a stir fry that is very popular in Kerala and is made from pumpkin flowers, which are very popular in that area. Generally, most of the houses in Kerala, especially the traditional households, have pumpkin flowers at home. These flowers are freshly plucked from the garden to make this dish. These flowers are cooked in the form of a dry vegetable that is served with some hot rice. A lot of other ingredients like mustard seeds, grated coconut, turmeric powder, curry leaves, red chillies, and cumin seeds are used to make this dish delicious. It is a classic dish from the state of Kerala, and you can enjoy this during lunch or dinner.
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Kumroo Phool Chorchori, West Bengal
There is nothing like Bengali chorchori's rich flavours. Every dish, from kacha aam diye ourola maacher tel chorchori to shojne phuler chorchori, delivers a distinct taste of Bengali cuisine. These recipes create a varied and fulfilling dining experience by combining fresh veggies, flavourful spices, and occasionally fish. When making vegetable chorchori at home, you can incorporate the pumpkin flower into it as well. Pair it up with khichuri or some rice and dal for a wholesome meal.
Also Read: Why To Add Pumpkin Flowers In Your Meal
Pumpkin Flower Curry, Odisha
Pumpkins are growing quite nicely on farms these days, and the flowers can be utilised to prepare a curry. The best way to pair with this pumpkin blossom curry is boiled rice. It can also be served with paratha. Fresh pumpkin flowers must be used within an hour after being picked in order to prevent spoiling. Turmeric, cumin, and a hint of chilli infuse the blooms with tender potatoes and fragrant onions. Making this tasty and nutritious curry is surprisingly simple.
Pumpkin Flower Moong Dal, Jharkhand
Whether anyone in the family likes it or not, there's been a lot of recipes involving pumpkin leaves and greens lately, courtesy of an overgrown vegetable patch filled with them. The soft greens have been incorporated into curries, soups, and other inventive new cuisines. This dish is made in accordance with a long-standing Indian custom of cooking fresh greens with lentils—a straightforward, filling combo that adds cosiness to the table. With a final tempering of the spices that gives it warmth and depth of flavour, the dish is efficiently prepared in a pressure cooker.
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As per a study published in the journal Applied Sciences in 2022, pumpkin flowers aid in the body's cell synthesis, and their high folate level is quite beneficial. These blossoms also lessen the body's chance of developing hypertension. It helps in minimising the risk of heart diseases and increasing the content of magnesium in your body. It is also used in many soups and household recipes across the globe due to its lovely and delicate scent. You can eat this raw as well as in cooked meals.