Squash/ Pumpkin Blossom
A vivid memory from summer vacations spent at my nani’s house centres around a simple, beloved side dish—kumro phool bhaja (fried pumpkin flowers). I can still picture us, hand in hand, wandering the lanes of Delhi’s Harinagar, searching for pumpkin vines. We would carefully pluck the pale orange blossoms while our North Indian neighbours chuckled at our Bengali habit of savouring every part of a plant. For my nani, the idea of buying something that grew so freely on the streets was unimaginable. Now, 45 years later, we buy pumpkin flowers from the market and fry them into crisp fritters, holding on to that same fondness.
– Dr. Smita Banerjee, Professor, Department of English, University of Delhi.
What is it?
The pumpkin flower—characterised by its bright yellow hue and delicate, soft petals—is an edible component of the Cucurbita plant, commonly known as the pumpkin. Possessing a mildly sweet and vegetal flavour profile akin to the fruit itself, the flower is used in a variety of regional Indian culinary traditions. In southern India, particularly in Kerala, it is incorporated into thoran, a dry stir-fried preparation typically consumed with rice. Similarly, in Bengali cuisine, the flower is prepared as phooler bora—a traditional fritter often served with green chutney. Pumpkin flowers are also employed in soups, salads, and as garnishes. It is interesting to note that male flowers are generally preferred for consumption, as female flowers bear nascent fruit at the base and are thus preserved for crop yield.
What other names does it have?
Botanical Name: Cucurbita moschata
Regional Names: Kumra (Assamese and Bengali), Kashiphal (Hindi), Kumpalam (Malayalam), Kala Bhopala (Marathi), Pucani (Tamil), Gummadi (Telugu)
When is it in season?
Where is it found?
Pumpkins thrive best in sandy loam soil with a pH range of 5.5 to 7.5. As a crop suited for warmer seasons, they prefer temperatures between 20°C and 30°C for optimal growth. While they can adapt to various climates, pumpkins are sensitive to frost and do not perform well in excessively hot or cold conditions, especially in cold soil. Pumpkin flowers are available in some local markets in East, South and Central India.
What is its history/cultural significance?
Prior to the social reforms initiated by Ishwar Chandra Vidyasagar and the passage of the Hindu Widow Remarriage Act in 1856, Hindu widows in India experienced systemic marginalisation owing to a patriarchal society. Often perceived as burdens or threats—depending on their age—widows were excluded from social and economic life and compelled to navigate their survival with minimal resources. In response, they developed a highly resourceful culinary tradition now described as “root-to-shoot” cooking. This method emphasised using every edible part of a plant and relying on inexpensive, accessible ingredients. Spices such as cardamom and clove were deliberately avoided because of their prohibitive costs, replaced by simpler seasonings like dried red chillies.
Widows frequently turned to foraged and locally available produce such as shaak (wild greens), kochu (taro), pui shaak (Malabar spinach), and kumro phool (pumpkin flowers). This frugal yet innovative approach to cooking not only minimised wastage but also reflected a philosophy of resilience and self-reliance in the face of deprivation.
The legacy of this cuisine from rural Bengal, is visible today too. Dishes like kumro phool bhaja (batter-fried pumpkin flowers) often served as accompaniments to simple meals like dal, exemplify how scarcity engendered culinary creativity. These ingredients, once foraged out of necessity by widows in rural Bengal, stand as quiet testaments to the hunger, hardship, and ingenuity that shaped a unique food culture under conditions of social exclusion.
How can you use it?
Squash blossoms—or kaddu ke phool in India—are edible and valued in regional cuisines. They must be gently washed to get rid of any dirt and insects, with the stamen or pistil removed before use. Young, tender blossoms, with a mild, slightly sweet flavour, are perfect for eating raw in salads or lightly sautéed with spices like cumin and turmeric. They are often dipped in gram flour (besan) batter and fried to make crispy pakoras. Mature blossoms, less sweet and firmer, are typically stuffed with spiced paneer or mashed potatoes and pan-fried, or added to curries, dals, and sabzis
What states can I find it in?
What parts of the plant are edible?
Fruit, seeds, and leaves.
Is it nutritious?
Fresh pumpkin flowers are a nutrient-rich ingredient, particularly high in iron. They also contain significant amounts of calcium, magnesium, potassium, phosphorus, niacin, riboflavin, thiamin, and vitamins A and C. Source
How do you store it?
Pumpkin flowers are delicate and highly perishable, requiring careful handling and proper storage to maintain freshness. It is best to store them unwashed in a single layer, wrapped loosely in a damp paper towel and placed inside an airtight container or a zip-lock bag. This helps retain moisture while preventing them from getting soggy. Ideally, they should be refrigerated at a temperature between 4°C to 7°C and consumed within 1 to 2 days of harvesting or purchase. Avoid stacking or pressing the flowers, as their thin petals bruise easily.
Stories
The yellow in the rainbow, By Vibha Varshney, Down To Earth.
A vibrant exploration of pumpkin flowers’ ecological and cultural significance in Indian cuisine.
Savouring Tradition: The Crisp Delight of Pumpkin Flower Pakodas on a Rainy Sunday, By Indrajit Roy Choudhury.
A nostalgic dive into the culinary heritage of Bengali kumro phool bhaja, celebrating pumpkin flower pakodas.
Recipes
Stuffed Pumpkin Flower Fritters Recipe by Maumita Paul, Experiences of a Gastronomad.
Pumpkin Flower Curry Recipe by Geeta Biswas, Platter Share
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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