Recipe Submitted by : Purvas-Food-Funda [Click and find more such recipes from Purvas-Food-Funda]


Pumpkin- 250 gm
Curd- 1 cup or as required
Green chilies- 4 / 5 or as per taste
Veg. Oil- 2 tbsp
Mustered seeds- 2tsp
Turmeric powder- 1tsp
Asafetida (Hing)- 1tsp
Sugar- 1 pinch (optional)
Salt to taste


  • Remove pumpkin’s skin, seeds & white part. Cut it into 1 inch cube.
  • Boil in pressure cooker without water.
  • It must be cook properly. (After cooked if there will be water in pumpkin container, don’t take this water.
  • This water is used in any dal or curry dish.) Put this cooked pumpkin in large bowl.
  • Smash coarsely with folk or spoon. Cut chilies enough big pieces that can be easily removable.
  • Chop finely coriander. After cooling this, add chilly pieces, coriander, salt and sugar. Mix well.
  • At the serving time, add curd and mix well. Heat a small pan (tadaka pan) , put oil in pan. Add mustered seed.
  • When it’s popping, add turmeric powder & hing. Remove imminently from flame , add this tadaka (tempering) in above mixture.
  • Cover it imminently.


  1. Pumpkin should not be fully ripe, it’s little bit raw. Pumpkin should not be whitish yellow or should not be orange. You can use baby or small pumpkin.
  2. Tadaka (tempering) should not be burned.
  3. It’s very healthy dish which is full of A vitamin & fiber.
  4. You can eat with chapatti as subji or eat as salad.
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