How to make Pumpkin Curry -

Pumpkin cooked in coconut gravy

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Red Pumpkin, Fresh Coconut Grated

Cuisine : Andhra

Course : Main Course Vegetarian


For more recipes related to Pumpkin Curry checkout Roasted Pumpkin with Quinoa, Kumror Chhokka, Khatta Meetha Kaddu, Kaddu Aur Alu Ki Sabzi . You can also find more Main Course Vegetarian recipes like Veg Biryani. Valacha Bhirda Green Vegetable Curry Thai Style Paneer Mushroom

Pumpkin Curry

Pumpkin Curry Recipe Card

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The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pumpkin Curry Recipe

  • Red Pumpkin 250 grams

  • Fresh Coconut Grated grated 4 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Garlic 4 cloves

  • Oil 2 tablespoons

  • Curry leaves 7-8

  • Onion, chopped 1 medium

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Green chilli slit 4

  • Coconut milk 1 cup

  • Red chilli powder 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Grind the coconut, mustard seeds and garlic to a fine paste. Heat the oil in a pressure cooker; add the curry leaves. When they begin to change colour, add the onion and sauté till pink. Add the pumpkin, salt and turmeric powder and sauté for two or three minutes.

Step 2

Add the slit green chillies and coconut milk and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure is released once (one whistle).

Step 3

The pumpkin should be completely cooked and tender. Remove the lid when the pressure has reduced completely. Add the ground paste and chilli powder and mix well. Simmer for three or four minutes. Garnish with coriander leaves and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.