White Pumpkin Curry, Plain, Cut Small
A simple white pumpkin curry prepared with small-cut pieces, following the same method as the tamarind version but without the tamarind for a milder, plain preparation.
Ingredients
- 1 pound White pumpkin (ash gourd), peeled and cut into small cubes (Cut into 1/2-inch cubes)
- 2 tablespoons Vegetable oil or ghee (For frying)
- 1 medium Onion, thinly sliced
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (Adjust to taste)
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt (To taste)
- 0.5 cup Water (For cooking)
- 8 leaves Fresh curry leaves (Optional)
More recipes using White pumpkin
Indian
White Pumpkin and Tamarind Curry
A tangy South Asian curry made with white pumpkin (ash gourd) and tamarind, prepared using the traditional chahkee (tempering) method. The pumpkin is fried before being simmered in a tamarind-infused broth.
Indian
White Pumpkin/Kumbalangya Curry
A traditional Indian curry featuring white pumpkin and tuvar dal, cooked with spices and coconut for a rich, flavorful dish.
Instructions
- 1Peel the white pumpkin, remove seeds, and cut into small 1/2-inch cubes. Rinse and drain well.
- 2Heat oil or ghee in a pan over medium heat. Add sliced onions and fry until they turn golden brown and softened.
- 3Add turmeric, chili powder, ground coriander, ground cumin, and curry leaves (if using) to the fried onions. Stir and fry for 1 minute until fragrant.
- 4Add the cubed white pumpkin and salt to the pan. Stir well to coat the pumpkin pieces with the spice mixture. Cook for 3-4 minutes, stirring occasionally.
- 5Add water, stir, and bring to a simmer. Cover the pan and cook on low heat until the pumpkin is tender and cooked through, stirring occasionally.
- 6Once the pumpkin is tender and the curry has thickened slightly, remove from heat. Adjust salt if needed and serve hot with rice or bread.
