Iskush Ko Munte Ko Tarkari: Authentic Nepali Squash Leaves Curry Recipe

By Best Indian Food Blog on 27 Jun 2025

Iskush Ko Munte Ko Tarkari (इस्कुश को मुन्टे को तर्कारी)

Iskush Ko Munte Ko Tarkari is a traditional vegetable dish from the Himalayan hill regions, particularly popular in Nepal and Indian hill stations like Darjeeling and North Bengal. This wholesome preparation features tender young shoots and leaves of the chayote squash plant (Sechium edule), locally known as "Iskush" in Nepal and "ishkus" in Darjeeling.

The Plant and Harvest

The chayote is a vigorous climbing vine that thrives in the temperate climate of hill regions. A single plant can produce 75-90 fruits per season while continuously providing tender shoots throughout the growing period. The "munte" refers to the uppermost tender shoots and young leaves, harvested by pinching off soft growing tips. This sustainable harvesting method encourages continued growth while providing fresh greens.

Preparation

The dish is prepared by cleaning tender shoots and cutting them into 2-3 inch pieces. Cooking begins with tempering cumin seeds, fenugreek seeds, and dried red chilies in oil. Fresh ginger, garlic, and ground spices including turmeric and cumin are added before incorporating the shoots. The vegetables are sautéed until tender, creating a mild-flavored, nutritious curry.
Regional variations exist: Nepali preparation often includes potatoes, while North Bengal versions may incorporate Bengali spice blends or additional vegetables.

Cultural Significance

In traditional hill households, this dish is integral to daily meals, commonly served with Dal-Bhat-Tarkari (lentils, rice, and vegetables). It represents sustainable mountain agriculture where families maximize nutrition from single plants. The dish embodies generational knowledge transfer, with harvesting and cooking techniques passed down through families.
In Darjeeling and North Bengal hill stations, the dish has gained recognition among tourists seeking authentic hill cuisine. Local restaurants feature chayote preparations prominently, recognizing their appeal to health-conscious travelers and cultural significance.

Nutritional Benefits

Iskush Ko Munte Ko Tarkari offers excellent nutritional value, rich in vitamin C, amino acids, and minerals. The high water content aids hydration at higher altitudes, while fiber supports digestion. Traditional medicine recognizes its cooling properties, making it beneficial during fevers or inflammatory conditions. The mild nature makes it suitable for children, elderly individuals, and those requiring easily digestible nutrition.

Seasonal Availability

Primarily available during summer and monsoon seasons when chayote vines are most active. Peak harvest periods often provide surplus shoots, leading to preservation methods including drying, pickling, or fermentation for winter consumption.

Environmental Impact

Chayote cultivation represents sustainable agriculture ideals. The plant requires minimal inputs, grows vigorously in mountain soils, and provides multiple harvests without depleting resources. Vertical growth maximizes production in limited space, crucial for mountain farming communities.

Regional Distribution

Nepal: Staple vegetable in hilly regions, providing constant food supply for remote communities where diverse produce access is limited.
Darjeeling/North Bengal: Popular in local cuisine and increasingly featured in tourist destinations. The dish serves as cultural bridge between traditional mountain communities and modern hill station tourism.

Conclusion

Iskush Ko Munte Ko Tarkari exemplifies mountain communities' wisdom in sustainable resource utilization. This simple yet satisfying dish continues nourishing families across Himalayan foothills, from Nepal's hills to Darjeeling's tea gardens, representing the harmony between traditional practices and environmental stewardship that characterizes resilient hill communities.

Ingredients: Chayote Leaves (Iskush ko Munta), Tomato, Green Chilli, Mustard Oil, Panch Phoron, Salt.
Recipe at a Glance:
Step 1: Chop Leaves, Tomato, Green Chilli.
Step 2: Fry Panch Phoron in Mustard oil.
Step 3: Add chopped chilli and cook to tender.
Step 4: Add chopped leaves and cook to tender.
Step 5: Add chopped tomato and add salt, cook to tender.
It's ready to serve, let's taste. 👍