Wednesday, November 29, 2017



The pumpkin is considered to be one of the more healthy of vegetables as you can see from this article. Elsewhere in this blog you will find recipes for Red Pumpkin Soup and Yellow Pumpkin Kootu.

Today's recipe is a side dish adapted from Pumpkin Masala by Chef Sanjay Thumma of VahChef. I like the pumpkin to be cooked yet remain firm otherwise if it is overcooked it will be mushy.

We had this with rotis and it tasted great.


  • Pumpkin, 500 grams, 
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Cashewnuts, broken, 10 (optional)
  • Onion, chopped, 1
  • Turmeric Powder, a pinch
  • Curry Leaves, a few
  • Ginger Garlic Paste, 1 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Sugar, 1/2 tsp
  • Besan, 2 tbsp
  • Salt, to taste
  • Oil, 1 tbsp + a little for roasting the besan
  • Water, 1/4 cup or as required
  • Coriander Leaves, finely chopped, for garnishing

Wash the pumpkin, remove the skin and the core with the seeds. Dice the pumpkin
Heat oil in a kadhai and when it gets hot add the mustard seeds. When they splutter add the cumin seeds, when it sizzles add the broken cashewnuts ( if used), and chopped onion. Mix well and saute.
To this add salt, turmeric powder, curry leaves, and ginger garlic paste
Mix and saute for a couple of minutes till the raw smell goes
Now add the diced pumpkin, coriander powder, chilli powder, sugar, a little water and saute
Cook covered till the pumpkin becomes tender. Take care that the pumpkin does not get overcooked
Separately, heat 1 tsp of oil and roast the besan till it turns golden and gives off a good aroma
Sprinkle the roasted besan to the pumpkin curry. mix well and cook covered on low flame for another 3-4 minutes
Garnish with finely chopped coriander leaves

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