Pumpkin  Gravy

Pumpkin  Gravy
Pumpkin curry

Pumpkin curry


  • Yellow pumpkin – 1 cup
  • Tamarind – a gooseberry size
  • Onion – 1 no
  • Green chillies – 4 to 5 nos
  • Curry leaves – a string
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • Asafoetida – a pinch


  • Pressure cook the pumpkin for about three whistles and mash it to smooth paste.
  • Finely chop the onions and green chillies.
  • Soak tamarind in water and squeeze it with the water, remove the flesh and keep only the water aside.
  • Heat oil in the kadai. Put mustard, black gram, fenugreek and curry leaves. Wait till it splutters.
  • Put the onions, green chillies and asafoetida, fry till they are golden brown.
  • Pour in the tamarind water with little and turmeric powder. Cover with the lid and bring it to boil.
  • Put the mashed pumpkin and give as stir to get it mixed well.
  • Allow it boil, wait till the gravy thickens.

Serve hot with steamed rice. I have accompanied this pumpkin curry with chow-chow / Chayote Squash stir fry and Lamb brain fry.


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