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Sweet And Spicy Pumpkin Fry

Updated on January 27, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

About Sweet and spicy pumpkin fry

Pumpkin is one of the widely used vegetable in India which is loved by most of the people. This vegetable is mild sweet in taste. Healthy too with loads of nutrients. Pumpkin is a rich source of vitamin A and fiber. One of the versatile vegetable using which you can prepare wide variety of dishes from savories to sweets.

This is very simple, yellow pumpkin with tomato fry recipe. Dry mango powder or amchoor powder is used to adjust the sweet taste of the pumpkin. Very good side dish for parathas, rotis and rice. Very simple and easy to make with basic ingredients. Tangy, spicy and sweet at the same time.

Sweet and spicy pumpkin fry
Sweet and spicy pumpkin fry

Cook Time

Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: Serves 2 people 1/4 kg of pumpkin

Ingredients

  • 1/4 kilogram or 250 grams yellow pumpkin, washed and cut into big sized cubes
  • 1-2 tomatoes, chopped
  • 1 inch fresh ginger, chopped
  • 1-2 teaspoons mustard oil
  • 1 teaspoon methi seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds or saunf
  • 1-2 green chilies, or as required
  • salt as per taste
  • 1/2-1 teaspoon sugar
  • 1/2 teaspoon amchoor powder or dry mango powder
  • a bunch of fresh coriander leaves, finely chopped
  • 1/2 cup water, or as required

Instructions to prepare

  1. Wash and cube pumpkin. (make big to medium sized cubes). Chop tomatoes and ginger. Keep aside.
  2. In a pan or pot, heat 1-2 teaspoons of mustard oil. (or you can use any vegetable oil, but mustard oil gives unique taste to this dish).
  3. Add coriander seeds, methi seeds and fennel seeds. Let them crackle.
  4. To this add chopped ginger and green chilies, saute for sometime till ginger starts smelling good.
  5. Add chopped tomatoes and stir fry.
  6. To this add salt, red chili powder and garam masala powder, mix everything properly and fry till mushy.
  7. Add cubed pumpkin, saute and fry till it coated properly with spices.
  8. On this pumpkin add amchoor powder and sugar. Mix and fry for a minute.
  9. Now add 1/2 cup of water. Lower the flame, cover and cook till pumpkin is completely cooked. Stir in between to prevent burning. (You can add more water if required. But don't add generous amount of water. It makes the fry mushy).
  10. Switch off the flame and garnish with finely chopped fresh coriander leaves.
  11. Serve hot with roti, paratha or rice.

Step by step directions with pictures

Wash yellow pumpkin to get rid of dirt if any.
Wash yellow pumpkin to get rid of dirt if any.
Chop them into big to medium sized cubes. Keep aside.
Chop them into big to medium sized cubes. Keep aside.
Chop tomatoes and fresh ginger. Keep aside.
Chop tomatoes and fresh ginger. Keep aside.
In a pan or pot, heat mustard oil. (or use any vegetable oil).
In a pan or pot, heat mustard oil. (or use any vegetable oil).
To this hot oil, add methi seeds, coriander seeds and fennel seeds. Let them crackle.
To this hot oil, add methi seeds, coriander seeds and fennel seeds. Let them crackle.
Add chopped ginger and slit green chilies. Fry till ginger starts smelling good.
Add chopped ginger and slit green chilies. Fry till ginger starts smelling good.
Then add chopped tomatoes, fry for a minute.
Then add chopped tomatoes, fry for a minute.
To this add salt, red chili powder and garam masala powder.
To this add salt, red chili powder and garam masala powder.
Mix and fry till mushy.
Mix and fry till mushy.
To this add cubed pumpkin.
To this add cubed pumpkin.
Mix and toss well to coat with spices.
Mix and toss well to coat with spices.
Add 1/2 cup of water (or as required).
Add 1/2 cup of water (or as required).
Cover and cook in medium to low flame.
Cover and cook in medium to low flame.
Cook until fully cooked. (This will take 10-15 minutes on medium flame). Check in between. Add more water if required. (In this stage pumpkin should break with light pressure but not mushy).
Cook until fully cooked. (This will take 10-15 minutes on medium flame). Check in between. Add more water if required. (In this stage pumpkin should break with light pressure but not mushy).
Garnish with finely chopped fresh coriander leaves and serve hot with chapati, roti, poori or rice.
Garnish with finely chopped fresh coriander leaves and serve hot with chapati, roti, poori or rice.

More about the recipe

  1. You can add onions to this dish.
  2. Instead of ginger you can use ginger-garlic paste.
  3. Adding more water will make pumpkin mushy.
  4. When cooked, you should be able to break the pumpkin with light pressure. But shape should be retained. (It should not turn mushy).
  5. Some pumpkins are quite sweet, so add sugar accordingly.
  6. You can replace sugar with jaggery.
  7. Don't add much water as pumpkin uses it's own moisture to cook.

Nutrition Facts
Serving size: 1
Calories 55
Calories from Fat0
% Daily Value *
Carbohydrates 14 g5%
Sugar 7 g
Fiber 2 g8%
Protein 2 g4%
Sodium 13 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Comments

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    • Jennifer Jorgenson profile image

      Jennifer Jorgenson 

      3 months ago

      Thank you I will!

    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      3 months ago from Bengaluru

      I am glad you like it. Thanks for the words. Please give it a try and enjoy.

    • Jennifer Jorgenson profile image

      Jennifer Jorgenson 

      3 months ago

      Yummy sounding recipe! I'll have to give it a try! I had to look up methi seeds - we call that Fenugreek. Thanks for the recipe!

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