Pumpkin curry


  • Pumpkin (2 cups, cut into small cube size pieces)
  • Shallots (10; thinly sliced)
  • Tomato (1 small sized; finely chopped)
  • Green chilies (1-2, slit into halves)
  • Curry Leaves (2 springs)
  • Turmeric Powder (1/2 teaspoon)
  • Chili Powder (1 teaspoon)
  • Nutmeg (grated, a pinch)
  • Tamarind (Lime sized piece)
  • Coriander Powder (2 teaspoons)
  • Asafetida (hing; couple of pinches)
  • Jaggery (grated; 1-2 teaspoons; optional)
  • Dry red chili (2)
  • Mustard seeds (1/4 teaspoon)
  • Fenugreek seeds (1/4 teaspoon)
  • Coconut oil (2 tablespoons)


Soak the tamarind in 1 1/2 cups of warm water for 5-10 minutes, then strain it and keep it aside.

In a pressure cooker, add the pumpkin along with 1/4 teaspoon of turmeric powder, grated nutmeg and salt. Cook it on medium heat for 1-2 whistles and set it aside and let it depressurize.

Place a pot on medium heat, add a tablespoon of coconut oil, once hot add the shallots along with the slit green chilies and sauté it for 5-7 minutes till the onions turn translucent.

Add the remaining turmeric powder, chili powder, coriander powder and cook for 30 seconds till the raw smell of the spices go away.

Add the chopped tomatoes and cook till they are mushy, then add the cooked pumpkin and mix slowly. Add warm water if needed to adjust consistency. Continue cooking for 5- 10 minutes on medium low heat and add jaggery if using.

In a small pan, add a tablespoon of coconut oil, and once hot add the mustard seeds and let it splutter, then add the fenugreek seeds, the dried red chilies and asafetida powder.

Pour the tadka (seasoning) into the pumpkin curry and cover the pan and cook for additional couple of minutes and then mix it slowly. Taste for seasoning, add more salt if required.


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