Friday, 6 January 2012

Kaddu Ki Subzi (Pumpkin Curry)

I had some butternut squash in the house which I was going to make into a South Indian Kootu (Gravy dish). I like eating that with rice. Not a fan of eating kootu with Roti. So I tried to make a masala version of Pumpkin. It tasted really good. All of us, including our son, enjoyed the dish.

It is very easy to make. It had the sweetness from the pumpkin, tanginess from the tomato and spiciness from the chillies. Beautiful combination.

Don't worry about the list of ingredients. It is basically all masala items. Use what you have and skip the rest.

Also don't go by the photo. Could not get a better one in the rush to eat :-) It tasted very good. Try it if it is new to you.


Squash or Pumpin cubed 4 cups
Onion 1
Tomato 2

Ginger 1 inch piece
Garlic 2 pods

Bayleaf 1
Star Anise 2
Cinnamon 1 inch
Clove 2
Poppy seeds 1 tsp
Jeera 2 tsp
Curry Leaf few

Coconut 1/4 cup

Hing little
Turmeric powder 1/2 tsp
Chilli Powder 1 tsp

Salt and oil to taste

Method of Preparation

1. Heat a little oil in a pan. Add the mustard. Let it sputter.

2. Add the Bayleaf, Star Anise, Cinnamon, Clove, Jeera, poppy seeds and Curry Leaf. Let it sizzle for a few seconds.

3. Add the onions, ginger and garlic. Saute till the onions are slightly browned.

4. Add the tomatoes. Cook till it is well done.

5. Add the coconut and saute for a couple more minutes.

6. Let the above mix cool and grind into a smooth paste without water.

7. In the same pan, add the pumpkin and a little water and cook.

8. When it is almost cooked (and still has the shape), add the paste and a little water (if required), salt, chilli powder and turmeric powder.

9. Simmer for a few more minutes.

Serve with warm roti or rice. We enjoyed it today with Ajwain Parata. 


  1. This looks yummy..You have made it awesome.


  2. yummy and flavourful curry..