Pumpkin Gravy Curry is a mouth-watering dish you can serve with rice or Indian roti. Sweet, sour, and hot, this vegetable gravy is easy to make.
Cooking Time: 25 minutes
- 3 cups pumpkin, cut into 1-inch cubes
- 2 cups tomatoes, cut into 1-inch cubes
- 1/4 cup tamarind juice
- 1/2 cup cilantro (coriander leaves)
- Salt to taste
- 4 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds (methi)
- 1 tsp fennel seeds (saunf)
- 2 tsp red chilli flakes
- 3-4 green chillies, slit at the ends
- 1/2 tsp turmeric powder
- 5-6 curry leaves
- Heat oil in a shallow pan. Add fenugreek, mustard, and fennel seeds. When the seeds are brown and mustard starts to pop, add the curry leaves, turmeric powder, chili flakes, and fry for a few seconds. Add the pumpkin pieces, 1 1/4 cups of water and some salt, and cover and cook on medium heat until tender.
- When the pumpkin is cooked, add the tomatoes, tamarind juice, slit green chillies, and cook until the raw flavor of the tamarind is gone and the gravy has thickened to the consistency you want.
- Garnish the pumpkin gravy curry with chopped cilantro and serve hot with rice or roti.
If the pumpkin is not very sweet, you can add 1 tsp sugar or jaggery. If serving the pumpkin gravy curry with rice, leave the gravy a little watery; if serving with roti, thicken the gravy by letting the moisture evaporate for a bit longer.