Subtly treated with spice, diced pumpkin breaks down to produce a hearty vegetarian side perfect to be scooped up with chapati or puri. The heat level is gentle and the pumpkin is tender and velvety, which makes this dish appropriate for kids. If preparing for adults, feel free to scale up the chilli powder accordingly if you’re so inclined.
Tableware by Ilham Ceramic Studio.
Pumpkin masala
by Leela ChakrabartySubtly treated with spice, diced pumpkin breaks down to produce a hearty vegetarian side perfect to be scooped up with chapati or puri. The heat level is gentle and the pumpkin is tender and velvety, which makes this dish appropriate for kids. If preparing for adults, feel free to scale up the chilli powder accordingly if you’re so inclined.
Tableware by Ilham Ceramic Studio.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
2 cloves garlic, peeled
1” ginger, peeled
1 tbsp vegetable oil
1 tsp mustard seeds
2-3 dried chilies, soaked in water
1 tsp turmeric powder
1 tsp chilli powder
1 tsp curry powder
500g pumpkin, peeled, deseeded and diced
Salt to taste
Directions
- Grind the garlic and ginger into a smooth paste using a blender or mortar and pestle.
- Heat a wok or skillet over medium flame, then add the vegetable oil. Once the oil begins to shimmer, add mustard seeds and fry for about 5-10 seconds.
- Add the garlic and ginger paste along with the dried chillies (without soaking water) and stir fry for about 1 minute.
- Stir in the turmeric powder, chilli powder, and curry powder. Mix well.
- Add the diced pumpkin and stir to combine with the spice mixture. Add salt to taste.
- Cover the pan and turn the heat down to low. Cook for about 10-15 minutes or until the pumpkin is soft but still retains its shape, stirring occasionally.
- Serve warm with rice, chapati or puri.
Ingredients
2 cloves garlic, peeled
1” ginger, peeled
1 tbsp vegetable oil
1 tsp mustard seeds
2-3 dried chilies, soaked in water
1 tsp turmeric powder
1 tsp chilli powder
1 tsp curry powder
500g pumpkin, peeled, deseeded and diced
Salt to taste
Directions
- Grind the garlic and ginger into a smooth paste using a blender or mortar and pestle.
- Heat a wok or skillet over medium flame, then add the vegetable oil. Once the oil begins to shimmer, add mustard seeds and fry for about 5-10 seconds.
- Add the garlic and ginger paste along with the dried chillies (without soaking water) and stir fry for about 1 minute.
- Stir in the turmeric powder, chilli powder, and curry powder. Mix well.
- Add the diced pumpkin and stir to combine with the spice mixture. Add salt to taste.
- Cover the pan and turn the heat down to low. Cook for about 10-15 minutes or until the pumpkin is soft but still retains its shape, stirring occasionally.
- Serve warm with rice, chapati or puri.
Tips
- 2-3 tbsp of water may be used if the spice mixture is too dry.
- Editor’s note: It also makes a great curry puff/puff pastry filling.
