• Prep Time 10 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 500g pumpkin, skinned and cut into bite-sized cubes
  • 2 onions, ground finely
  • 1 tbsp ginger paste
  • 4 pips garlic, sliced finely
  • 1 cup tomatoes, diced
  • 2 sprigs curry leaves
  • 2 tbsp thick tamarind juice
  • 1/4 cup of water (add more if required)
  • salt to taste
  • oil
  • Masala mix:
  • 1 1/2 tbsp chilli powder
  • 1/4 tsp turmeric
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp whole fennel seeds
  • 1/2 tsp mustard seeds


  1. Heat about 3-4 tbsp of oil in a pan over very low heat. Add mustard seeds, fennel, cumin and curry leaves.
  2. When mustard seeds stop spluttering, add onions, ginger, garlic, turmeric and chilli powder. Stir the mixture, gently roasting it over low heat for about 2-3 mins taking care not to burn it.
  3. It's important that the fire is low so as not to burn the chilli mix.
  4. Add tomatoes, tamarind juice and pumpkin to the chilli masala. Coat the pumpkin evenly and increase the fire to medium heat, stirring continously for about 1 -2 minutes.
  5. Add salt, water and cook the pumpkin covered, stirring occasionally to prevent it from sticking to the pan. If more water is required, add a little at a time till vegetable is done.
  6. Remove from stove once it's cooked and garnish with coriander or mint leaves.
  7. Do lower the heat if you are a beginner throughout this preparation.
  8. Note: The skin of the pumpkin is hard but the interior cooks fast, about 20 mins on high heat.

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