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tangy pumpkin curry
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5 from 1 vote

Tangy pumpkin curry

Tangy pumpkin curry is a great companion to millet breads like buckwheat/kuttu.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: tangy pumpkin curry
Servings: 2


  • ½ kg yellow pumpkin
  • 2 tablespoon clarified butter or 'ghee'/Use any oil if you want to make it vegan
  • 1 small piece of ginger chopped
  • 1 small green chilly chopped
  • 1 teaspoon cumin seeds/ Jeera
  • ¼ cup groundnut crushed
  • ½ teaspoon salt
  • ½ teaspoon amchur/dry mango powder
  • ½ teaspoon sugar


  • Dice the pumpkin into small pieces and steam it for 8-10 minutes.
  • Crush the groundnuts coarsely in a food processor or roughly using a knife
  • In a pan, heat the ghee and add the cumin seeds,ginger,chillies to it.
  • Once the cumin seeds splutter, add the crushed groundnuts, toast it for 2-3 minutes.
  • Add the diced pumpkin to it followed by salt,sugar and amchur.
  • Let it cook for 5-7 minutes,mix the pumpkin slowly else the pieces will break
  • Turn off the heat , serve warm


You can also use oil instead of ghee.
Add some 'amchur' or dried mango powder/few drops of lemon juice if you want to add sourness to it after curry is done.
You can also add teaspoon ground 'saunf' /powdered fennel seeds to improve the flavor.