Pumpkin

Pumpkin  is considered as a versatile vegetable with most of it’s part being edible. It is a common sight in Odisha to find a Pumpkin plant in the backyard of many households because You can make use of it’s fleshy shell, the leaves are cooked with a paste of mustard and tiny prawns into a beautiful curry that still lingers in my pallet, the flowers are made into fritters mostly and the pumpkin seeds are dry roasted with some salt and pepper to be eaten as munchies . It is one vegetable which finds it’s place in many households because of it’s sweet taste which makes balancing the flavour of other vegetables in a curry. Pumpkin is an integral part of our odia households as we tend to use it in most of our curries , dalma and even saga( leafy vegetables).

 Pumpkin

Besides being my personal favourite, Pumpkin is quite beneficial for our health too. It is one of the low calorie vegetable packed with Vitamin A, flavonoid and incredibly rich in antioxidants. Pumpkin seeds are great source of dietary fiber which are good for the heart and are concentrated sources of protein, minerals and health-benefiting vitamins also.

Pumpkin

With the abundance of pumpkin in the market, try this sweet and tangy pumpkin curry which not only will tickle your taste bud but also can be cooked within a few minutes. You can have this curry with Poori , Paratha, Roti or plain rice also. I pair it up with a plum raita and some Parathas for lunch. Make sure to pick up the unripe pumpkins which are tender and cooks easily but not overly sweet also. This recipe has different layers of delicious flavors to it ranging from sweet, tangy, savory making it totally different from the curries which I usually make with Pumpkins . This can be made without onion and garlic but I personally prefer to have it this way.

Pumpkin

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Sweet & Tangy Pumpkin Curry
 It is a common sight in Odisha to find a pumpkin plant in the backyard of many households because pumpkin is considered as a versatile vegetable with most of it's part being edible. You can make use of it's fleshy shell, the leaves are cooked with a paste of mustard and tiny prawns into a beautiful curry that still lingers in my pallet, the flowers are made into fritters mostly and the pumpkin seeds are dry roasted with some salt and pepper to be eaten as munchies . It is one vegetable which finds it's place in many households because of it's sweet taste which makes balancing the flavour of other vegetables in a curry. It is an integral part of our odia households as we tend to use it in most of our curries , dalma and even saga( leafy vegetables).
Pumpkin
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Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
serving
Pumpkin
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Rating: 0
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Rate this recipe!
Instructions
  1. Wash and De seed and chop the pumpkins into cubes. Since I have used the tender variety , I have not peel the pumpkin.
  2. Preheat the oven to 180 degree. In a baking tray place the pumpkin seeds along with some salt, black pepper, and a tsp of oil and place in the oven for 10 minutes or till you see the seeds becoming a little brown in color. Take out and keep aside.
  3. Heat oil in a kadhai or pan and add the bayleaf , cumin seeds and fenugreek seeds. When they start to crackle, add the chopped green chillies and sliced onions.
  4. Saute till the onions become brown in color, add the ginger garlic paste and saute till the raw smell of the masalas go away.
  5. Now add the chopped tomatoes and saute till the tomatoes becomes mushy and oil starts to come out of the sides. Add the coriander powder, cumin powder, turmeric powder and the chilli powder along with a little water.
  6. Add the pumpkin cubes and saute for 1 minute, till the masalas are well coated in the pumpins.
  7. Add 1/2 cup water , tamarind paste, jaggery and cover with lid and let it simmer for 5 to 10 minutes on slow flame.
  8. Cook till you find the pumpkins are cooked and the gravy thickens. Sprinkle the coriander leaves and roasted pumpkin seeds.
  9. Serve hot with Paratha, Poori, Rice or Naan.
Recipe Notes

2 thoughts on “Sweet & Tangy Pumpkin Curry”

  1. Tomatoes Tamarind and Jaggery! Deadly combination of sweet and souring agents.😋😋 As I was going through the ingredients list I was thinking of relishing it with some rice, being a diehard bhaat lover.😁😁 Would like to know if you have any traditional Odia dish with the leaves. Bookmarking this droolicious share.😊

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