Pumpkin Spicy Curry

Here is one more version of Pumpkin Spicy Curry. This recipe uses onion, tomato, fennel seeds and garlic for extra flavorful taste. This curry can be served with rice, chapatti or roti.(Indian Bread)

Pumpkin chopped - 2 cups
Onion (medium size) - 1 no
Tomato – 1 no
Garlic – 2 to 3 flakes
Sauf/Fennel Seeds – 1 tsp
Curry Leaves - 3 to 4 leaves

For Seasoning:
Mourie/ Mustard Seeds - 1 tsp
Jeera/Cumin Seeds - 1 tsp

For Masala Powders:
Red Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander seeds Powder - 1 tsp
Salt to taste


Step 01) Clean the inner part of the pumpkin and cook it in microwave for 4 mins.  with outer skin. Once it is boiled it is very much easy to peel off the thick outer skin. Dice it and keep it aside


Step 02) Heat a pan add sauf/fennel seeds and garlic and fry for 2 mins. Then fry onion till transparent then add tomato, curry leaves

Step 03When tomato turns mushy add all masala powders and cook till raw masala smell disappears. Let it cool and then grind it.


Step 04In the same pan add oil for seasoning and add the seeds and allow them to splutter. Add grounded paste and ½ cup water and add the boiled pumpkin and cook for 5 mins so that all masalas gets into pumpkin.


Serving: Serve with steam rice, chapati or toti.

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.


Post a Comment

Related Posts Plugin for WordPress, Blogger...
Copyright © . Desi Mejwani - Posts · Comments
Theme Template Powered by Blogger