Pumpkin Curry

Pumpkin curry


  • 1 cup cut orange pumpkin (1 inch x 1 inch pieces)
  • 1 cup cut white pumpkin / gourd (1 inch x 1 inch pieces)
  • 1/2 cup cut carrots (1/4 inch pieces)
  • 1 cup plain yogurt, beaten
  • 1 teaspoon chick pea / Bengal gram flour (besan)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp nigella seeds (kalonji)
  • 2-3 bay leaves
  • 2-3 cloves
  • 2-3 cinnamon sticks
  • 1/4 tsp asafetida
  • 1 tbsp shredded coconut
  • 1 tsp chili powder
  • 1/4 turmeric powder
  • 1 tsp coriander – cumin seed powder
  • 1 tbsp ghee (purified butter)
  • Salt to taste


  1. In a bowl, combine the yogurt and gram flour and whisk well and then keep aside
  2. Heat the ghee in a pan and add mustard seeds. When they crackle, add cumin seeds, fennel seeds, nigella seeds, bay leaves, cloves, cinnamon stick (broken into small pieces), shredded coconut and asafetida and stir for a few seconds
  3. Add the vegetables (pumpkin and carrot pieces) and stir well
  4. Add salt and 1/2 cup water. Cover the pan and cook the vegetables for 10-12 minutes
  5. When vegetables are tender, add chili, turmeric and coriander-cumin powders and stir well to coat the vegetables
  6. Add yogurt-Bengal gram flour mixture, continue to stir, bring to boil and then remove from heat
  7. Serve hot with your favorite Indian bread

Serves: 4

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