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
