Farsiko phool, pumpkin flower

Farsiko phool, pumpkin flower, pumpkin blossom

Family of Cucurbita pepo L. 

A seasonal flower can be picked right before rainy season.

They are very soft with a mild sweetness and taste somewhat like pumpkin, mushroom,  and meat.

A Nepali style to cook these flowers are with eggs as omelette or scrambled eggs. It can also be cooked with its vines and leaves which is fried with a little oil.

More about Farsiko phool as reference –

http://www.pumpkinnook.com/howto/pollen.htm

https://www.healthbenefitstimes.com/pumpkin-flowers/

http://secretindianrecipe.com/recipe/mathapoo-thoranpumpkin-flower-stir-fry

https://www.youtube.com/watch?v=f9ryjKQW-mY

 

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