Sweet and Sour Red Pumpkin Curry



  • 500 gms red pumpkin (kaddu)

  • 1 tbsp mustard cup oil

  • 1/8 tsp asafoetida (hing)

  • 1 tsp crushed fenugreek seeds

  • 1 tbsp ginger (grated)

  • 3 to 4 whole dry red chillies

  • salt to taste

  • ½  tsp turmeric powder

  • 1 tsp chilli powder

  • 1 tbsp coriander powder

  • 1 tsp garam masala

  • 1 tbsp sugar

  • 1 tsp dry mango powder

  • 1 tbsp chopped coriander for garnishing

  • 2 tbsp mint leaves chopped


Method (How to make sweet and sour red pumpkin curry)

  • Peel, deseed and chop the pumpkin into 2 to 3 cm cubes. Keep aside.

  • Heat the oil in a kadahi and add the asafoetida, fenugreek.

  • When the seeds crackle, add the ginger and the whole red chillies and sauté till colour change.

  • Add the pumpkin and saute on a high flame till it looks glossy.

  • Add salt, turmeric, garam masala, coriander powder, chilli powder and half cup water, mix well and cook on a slow flame for 8 to 10 minutes or till it become soft and mashed. 

  • Add the sugar and dry mango powder and half of the mint leaves, mix well and cook for 2-3 minutes.

  • Garnish with chopped coriander and mint leaves.

  • Serve hot with poori or paratha.