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🇮🇳
Instructions
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)
Rate this recipe
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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🇮🇳
Estimated Nutrition Highlights
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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)
Rate this recipe
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