Dry Pumpkin Curry - Sabzi
A Maharashtrian-style pumpkin stir-fry with coconut, mustard seeds, and spices. Plant-based, quick, and full of flavor.
Ingredients
- 2 cups pumpkin a dense type like kabocha, peeled and cubed (about ½ to 1 inch pieces)
- 2 tablespoon oil preferably peanut or sunflower oil
- ½ teaspoon mustard seeds
- ½ teaspoon methi seeds optional
- ½ teaspoon cumin seeds
- 5 dry curry leaves
- 1 green chili slit or 2 dry red ones
- ¼ teaspoon asafoetida/hing
- ¼ teaspoon turmeric powder
- ⅛ teaspoon red chili powder adjust to taste
- 3 tablespoon fresh grated coconut
- 1 tablespoon chopped parsley or coriander
- salt to taste
Instructions
Prep the Pumpkin
- Peel, deseed and cube the red pumpkin into roughly between ½-inch and 1 inch pieces.2 cups pumpkin
Temper the seeds
- Heat the oil in a pan on low heat. Add the mustard seeds, cumin seeds, methi seeds (optional) and let them pop, about 30-60 seconds. Then add dry red chillies (or green fresh ones) and dry curry leaves. Let these sauté briefly until fragrant, about 30 seconds.2 tablespoon oil, ½ teaspoon mustard seeds, ½ teaspoon methi seeds, ½ teaspoon cumin seeds, 5 dry curry leaves, 1 green chili
Add the Pumpkin and spices
- Add the cubed pumpkin and a pinch of salt. Stir in the turmeric powder, hing and red chilli powder (if using). Mix with the pumpkin and fry gently for a few seconds on a low flame, being careful not to burn the spices (that will make them bitter).¼ teaspoon asafoetida/hing, ¼ teaspoon turmeric powder, ⅛ teaspoon red chili powder
- Add water, cover the pan and cook on medium-low heat for 10-12 minutes, stirring occasionally. If you notice sticking or dryness, add 1-2 tablespoons water and continue. The idea is to let the pumpkin become tender but not mushy.
Finish the Curry
- When the pumpkin is soft and cooked through (you should be able to break a piece with the back of a spoon, but it should still hold shape), add the fresh grated coconut and chopped parsley and gently stir. Cover again and simmer for 2 more minutes so the coconut blends in3 tablespoon fresh grated coconut, 1 tablespoon chopped parsley or coriander
Garnish & Serve
- Sprinkle some more chopped parsley and coconut leaves on top and serve hot.
Tried this recipe?Let us know how it was!