About pumpkin recipe
Pumpkin curry is not only delicious to eat but also very easy to make. In this recipe, I have added onions and ginger to it. However, if you are making it during fasting or during Navratri, you can skip the onions and ginger. No matter how you make it, it tastes delicious both ways. Pumpkin is also known as ‘Petha.’
It is also called pumpkin in English. Since this recipe includes both pumpkin and potatoes, even those who like potatoes can definitely give this curry a try. While the name “pumpkin” might sound boring, this curry is far from tasteless. It not only contains pumpkin, but also uses a mix of spices and herbs to enhance its flavor.
Pumpkin curry is one of the delicious recipes made by my mother, which I absolutely love to eat. If you make this curry in this way, it will surely become one of your favorites too. The curry goes wonderfully with puris, but it also tastes great with roti or plain paratha. During fasting days, you can serve it with singhara (water chestnut) puri, kuttu (buck wheat) paratha, or rajgira (amaranth) puri.
In this pumpkin curry, I have used a selection of spices like red chili powder, turmeric, garam masala, and others. To add a hint of sweetness to the curry, you can also add a small amount of sugar or jaggery. While making pumpkin curry is easy, peeling the pumpkin is the tough part. It takes both time and effort to peel it. However, a smaller pumpkin is much easier to peel.
As for the pumpkin seeds, don’t throw them away. You can plant the seeds in your garden and take good care of them. In no time, you’ll have home-grown, pure, and chemical-free pumpkins. Additionally, you can wash the pumpkin seeds thoroughly with clean water, then dry them in the sun. Once dry, roast them and add a little salt. You can enjoy these roasted pumpkin seeds as a healthy evening snack.
These pumpkin seeds are very nutritious. You can also roast them in the microwave. Pumpkin curry with gravy can also be enjoyed with rice. Pumpkin is a powerhouse of nutrition. It contains vitamins and minerals, and it is made up of up to 94% water, with low calories. Besides the curry, pumpkin can also be used to make halwa.
And it’s also incredibly tasty to eat. When compared to other pumpkin-based dishes, it often doesn’t get as much preference. However, when it comes to nutrients, pumpkin contains the most beneficial nutrients among all vegetables. After learning about the many health benefits of pumpkin, you should include it in your kitchen menu as well. To read more of my recipes, click on the link below.
Subtitle
About pumpkin recipe
Ingredients
How to make pumpkin recipe
Tips
Ingredients
Oil – 2 tablespoons (vegetable oil)
Bay leaves – 2
Cumin seeds – 1/2 teaspoon
Ginger – 1-inch piece
Potatoes – 3 medium-sized
Onions – 3 medium-sized
Pumpkin – 1/2 kilogram
Tomatoes – 3 medium-sized
Green chilies – 2
Salt – to taste
Red chili powder – 1/2 teaspoon
Turmeric – 1/2 teaspoon
Coriander powder – 1 teaspoon
Garam masala – 1/2 teaspoon
Water – 1/2 glass
How to make pumpkin recipe
To make pumpkin curry, take a pressure cooker. Once the oil is hot, add hing, cumin seeds, and bay leaves. After the cumin seeds turn slightly brown, add the onions. Once the onions are sautéed, add ginger and mix well. Now, chop the pumpkin and potatoes into small pieces and add them to the cooker. Mix well. Then, add tomatoes, green chilies, salt, red chili powder, coriander powder, and turmeric. Add a little water and mix again. Let it cook on high heat for one whistle. Close the cooker and let it cool down. Once cooled, open the cooker and add a little garam masala to the curry. Mix it well. Garnish with fresh coriander or mint leaves. Your pumpkin curry is ready! Serve it with rice, puris, or parathas.
Tips
If you prefer, you can also add 4-5 black peppercorns along with the bay leaves.
You can adjust the oil, salt, and spices according to your taste.
It’s important to note that always buy fresh and yellow-colored pumpkin from the market.
Add a Comment