Tangy Tamarind Pumpkin Curry Recipe
A vegetarian Indian recipe with kaddu (parangikai/ pumpkin) - cut into cubed, sunflower oil, mustard seeds. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To prepare Tangy Tamarind Pumpkin Curry Recipe, heat oil in a deep pan
sprig curry leaves(1)tamarind paste(1 tablespoon) - 2
Add mustard seeds, cumin seeds and let it splutter
mustard seeds(1 tablespoon)cumin seeds (jeera)(1/4 tablespoon) - 3
Add chopped onion, ginger garlic paste, green chillies, curry leaves and saute it till onion turns golden in colour
ginger garlic paste(1 tablespoon)green chillies - finely chopped(2)onion - finely chopped(1)sprig curry leaves(1)red chilli powder(1 tablespoon)tamarind paste(1 tablespoon) - 4
Add red chilli powder, coriander powder and turmeric powder
red chilli powder(1 tablespoon)turmeric powder (haldi)(1 tablespoon)coriander powder (dhania)(1 tablespoon) - 5
Mix everything well for a minute and add pumpkin
- 6
Sprinkle salt over pumpkin and add water
salt - to tastewater(1 cup) - 7
Cover the lid and cook it 3-4 minutes
- 8
After 3-4 minutes, check if pumpkin is properly cooked or not if it is not, then let it cook for another minute
- 9
If it is cooked then add tamarind paste, you can mix tamarind paste in a bowl with little water and add it to the pumpkin curry
ginger garlic paste(1 tablespoon)sprig curry leaves(1)water(1 cup)tamarind paste(1 tablespoon) - 10
Add jaggery, cook uncovered for 1-2 minutes more and make sure that all the water is absorbed
water(1 cup)jaggery(1/2 tablespoon) - 11
Serve Tangy Tamarind Pumpkin Curry Recipe with chapati, Spicy yogurt chapatior paratha
sprig curry leaves(1)tamarind paste(1 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Tangy Tamarind Pumpkin Curry Recipe
A vegetarian Indian recipe with kaddu (parangikai/ pumpkin) - cut into cubed, sunflower oil, mustard seeds. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
11 steps- 1
To prepare Tangy Tamarind Pumpkin Curry Recipe, heat oil in a deep pan
sprig curry leaves(1)tamarind paste(1 tablespoon) - 2
Add mustard seeds, cumin seeds and let it splutter
mustard seeds(1 tablespoon)cumin seeds (jeera)(1/4 tablespoon) - 3
Add chopped onion, ginger garlic paste, green chillies, curry leaves and saute it till onion turns golden in colour
ginger garlic paste(1 tablespoon)green chillies - finely chopped(2)onion - finely chopped(1)sprig curry leaves(1)red chilli powder(1 tablespoon)tamarind paste(1 tablespoon) - 4
Add red chilli powder, coriander powder and turmeric powder
red chilli powder(1 tablespoon)turmeric powder (haldi)(1 tablespoon)coriander powder (dhania)(1 tablespoon) - 5
Mix everything well for a minute and add pumpkin
- 6
Sprinkle salt over pumpkin and add water
salt - to tastewater(1 cup) - 7
Cover the lid and cook it 3-4 minutes
- 8
After 3-4 minutes, check if pumpkin is properly cooked or not if it is not, then let it cook for another minute
- 9
If it is cooked then add tamarind paste, you can mix tamarind paste in a bowl with little water and add it to the pumpkin curry
ginger garlic paste(1 tablespoon)sprig curry leaves(1)water(1 cup)tamarind paste(1 tablespoon) - 10
Add jaggery, cook uncovered for 1-2 minutes more and make sure that all the water is absorbed
water(1 cup)jaggery(1/2 tablespoon) - 11
Serve Tangy Tamarind Pumpkin Curry Recipe with chapati, Spicy yogurt chapatior paratha
sprig curry leaves(1)tamarind paste(1 tablespoon)
About this recipe
A vegetarian Indian recipe with kaddu (parangikai/ pumpkin) - cut into cubed, sunflower oil, mustard seeds. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
