Pumpkin Curry: A Recipe

Because people asked and my mom is kind, here’s a recipe. I am not the magician that makes things happen food-wise (this time) but those who cook should be able to follow the recipe relatively easily.



1/4 pumpkin (or 1/8th. If you don’t have a pumpkin, butternut squash also works)
1/2 onion (or 1, depends on how much onion you want)
2 teaspoons garlic. Finely crushed.
1.5 teaspoons ginger. Finely crushed.
Chilli to taste
1/2 teaspoon cumin
1/2 teaspoon mustard seed
1/4 teaspoon fenugreek
5 or 6 curry leaves (these are optional but I recommend them)
4 tablespoons vegetable oil
Salt to taste.
Some fresh cilantro.


Heat oil in a pan
Add to the presumably hot oil cumin, mustard and fenugreek
Add onions and curry leaves. Fry till the onions are lightly brown
Add ginger and garlic
Stir. Add pumpkin pieces and chilli (Chilli can be either the powdered version or fresh green ones)
Add salt and here you may add a pinch of sugar to draw out the flavours.
Stir. Cook till all the liquid in the mixture dries up.
If the cooked mixture still has pumpkin pieces in block form, mash them.
Garnish with cilantro.

Eat with roti or naan. Some people eat the curry with rice but that’s a matter of taste.


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