Pumpkin Fry

Spread the joy of cooking.

So it's again that time of the year when the market is full of pumpkins and squashes. Yes it fall time and could be better than any recipe make of of pumpkin. In India, pumpkins are mostly used for preparing gravy unlike other parts of the world. Many of you will think that ,'Curry and out of pumpkin, it's only for pies and deserts' then hold on. You have to try this recipe of mine. It's Pumpkin Fry. The sweetness from pumpkin and the saltiness and spiciness from the chilli powder will spice up your day. It is super easy to prepare and can be made within 10 minutes. With minimum spices, this recipe can stand alone within many dishes. If you like to have fried potatoes, then this one you will definitely love it.

Back in India, my mother used to prepare this dish using a different variety of pumpkin which I do not get here. In India my mother prepare this dish using the pumpkin which has a green outer skin and the skin is easy to remove. But here where I live, there are so many different varieties of pumpkin that initially I used to get so confused that end up making pumpkin pies and lattes. But now after many tests and tries I have finally found the pumpkin which is very close to he pumpkin which my mother uses in India. 

OK, coming back to the recipe, first I cut the pumpkin into smaller chunks, cleaned all the mushy part from inside. Peeled the outer skin.(Be careful while peeling the skin of the pumpkin as it is very hard texture, to avoid injuries.) Cut the pumpkin into more smaller cubes. Now heat some oil in a pan and dry red chillies, mustard seeds, cumin seeds and asafoetida to the pan. Now add the pumpkin pieces and toss for a while. Add all the dry spices mix well. Cover and cook. At the end add some cilantro/dhaniya patta in the pan. And your pumpkin pie is ready in no time.

The detailed recipe is as follows:-

            Preparation Time:- 10 minutes
     Cooking Time:- 15 minutes
Total Time:- 25 minutes

Number of Servings:- 2-3 persons

1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125 ml 
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml

* Pumpkin:- 500 grams (Peeled and diced)
* Whole Dry Red Chilli Powder:- 1-2 no.
* Mustard Seeds:- 1 teaspoon
* Cumin Seeds:- 1 teaspoon
* Hing/Asafeotida:- 1 pinch
* Turmeric Powder:- 1/2 teaspoon
* Red Chilli Powder:- 1 teaspoon
* Salt:- to taste
* Vegetable Oil:- 2 tablespoon
* Coriander/ Cilantro:- for garnishing


1. Peel and cut the pumpkin into small cubes. Now heat some oil in a non-stick pan and add whole dry red chilli powder, mustard seeds, cumin seeds and asafeotida to it. When it starts spluttering add the diced pumpkin to it. Toss well for 1-2 minutes over medium- high heat.

2. After 2 minutes add all the dry spices i.e turmeric powder, chilli powder and salt to taste. Give it a good mix. Cover with a lid and cook for 5-7 minutes over a medium flame. Toss in between. And if you feel like the the pumpkins are sticking to the pan, splash some water to avoid the same. (Do not stir too much as the pumpkins can be mushy.)

3. Open the lid and stir it again, check for seasoning, add coriander/cilantro leaves to it. Give it a stir  and switch off the heat. Your quick and easy pumpkin fry is ready. Serve hot.



 People living outside India, and not aware of all the Indian spices you will mostly get all of them in the Indian stores near your place. 

Serving Tips:- Serve pumpkin fry as a side dish in main course. Can be served with Indian breads like roti, paratha or chapati.

Counted calories for reference:-

Spread the joy of cooking.

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