Day 52: Pumpkin curry

I never really liked pumpkin until I had it in this form. It took a bit of convincing for my sister to try it too but she loved it as well!


1. 500g kaddu (pumpkin)

2. 1 onion

3. 1 tomato

4. 2 cloves garlic

5. 1/2 tsp dhania (coriander) powder

6. 1/2 tsp salt

7. 2/3 tsp haldi

8. 1/3 tsp chilli powder

9. 1/3 cup coconut milk

10. 1 tbsp oil

For the garnish

1. 2-3 stems of curry leaves

2. 1 dry whole red chilli

3. 1 tsp rai (mustard seeds)

4. 1 tsp oil


1. Wash and peel the pumpkin. Chop into 1” cubes

2. Chop the onion and tomatoes into small pieces.

3. To make the masala paste, heat oil in a small wok and add onions and garlic paste and stir for 2 minutes. Then add the coriander powder, chilli powder, haldi (turmeric), salt and stir for a minute. Add the chopped tomatoes and stir for 5-6 minutes. Switch off gas and let it cool

. Then put this in a mixie and blend for 30-40 seconds or until it is a smooth paste. Can add a bit of water too to make the paste smooth.

4. Heat oil in a large wok on medium.

5. Put the chopped pumpkin pieces in and stir for 7-8 minutes. Then add the masala and stir for 3-4 minutes.

6. Now add 2 tbsp of water around the sides and reduce heat to low and put a lid on and leave it for 5-6 minutes. The pumpkin should soften by now but still firm in shape.

7. Add the coconut milk and stir on low heat for a minute.

8. While the pumpkin is in the wok with a lid on, take a pan and heat oil and then add the whole red chilli along with rai/mustard seeds. Stir for about 30 seconds and then add the curry leaves and stir for a minute. Switch off gas.

9. Put the pumpkin curry in a bowl and garnish with the fried curry leaves , whole chilli and rai.

Enjoy with roti and some yogurt on the side!

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