Ingredients
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250 gms Yellow skin pumpkin(cut cube sized with skin)
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1 large Onion
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1/2 tspn Ginger garlic paste
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few Curry leaves
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1/2 tspn Kasuri methi
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Green chilli
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1 large Tomato puree
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salt
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1/2 tspn Turmeric powder
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1 tspn Kashmiri chilli powder
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1/2 tspn Red chilli powder
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1/4 tspn Jeera powder
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1 tspn Coriander powder
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1/4 tspn Marathi garam masala
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1/2 cup Water
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6 tbsp oil
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Mustard seeds
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Jeera
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chopped coriander leaves
Directions
Pumpkin is such a rich vegetable that it hold high nutrients like
Fiber, protein, carbs, fiber, vitamin A, vitamin C, potassium, copper, manganese, vitamin B2, vitamin E, and iron.
There are a variety of Indian-style pumpkin recipes that go as a side dish with chapati, rice, bread and most of the baked goodies. Here I share the popular Marathi-style pumpkin gravy that you will enjoy having with chapati, roti or even bread. This is one of the best lip-smacking recipes that you can ever try out of all pumpkin recipes out there. It’s guaranteed.
About This Marathi-Style Pumpkin Gravy
Pumpkin is a vegetable that is widely used across India in both sweet and savory preparations. Every region has its own unique way of preparing it. This Marathi-style pumpkin gravy is known for its perfect balance of sweetness, spice, and aromatic flavors.
What makes this recipe special is the natural sweetness of the pumpkin, which blends beautifully with the spices and tomato-based gravy. The result is a comforting dish that pairs wonderfully with chapati, roti, bhakri, or even slices of fresh bread.
Why Cook Pumpkin with the Skin On?
One of the most useful tips while preparing pumpkin gravy is to retain the skin during cooking. The skin helps the pumpkin cubes hold their shape and prevents them from becoming overly soft or mushy. Once cooked, the skin can easily be discarded while eating.
There are two types of pumpkin.
- Yellow skin.
- dark green skin
The yellow-skinned pumpkins are softer ones and taste sweeter compared to the dark green-skinned ones.
Method:
Note: Since I did not have a yellow pumpkin at the moment, I used a dark green-skinned pumpkin.
- For 250 gms of big-cubed pumpkin (to be cut with skin; do not remove the skin), you will need oil, mustard seeds, jeera, 1 large chopped onion, freshly ground ginger-garlic paste, Green chilli, curry leaves and kasuri methi, all to be fried in a chatty with a little extra oil than usual.
- Add the cube-sized pumpkin; give continuous tosses for 5 mins in high heat. Once they turn golden brown, add the spices like turmeric powder, Kashmiri chili powder, red chili powder, jeera powder, coriander powder, Marathi garam masala, and salt and sauté well for less than 2 mins.
- At this stage add tomato puree and give a thorough mix. Add half a cup of water, cover and cook for 5- 10 mins or until the pumpkins are soft. Garnish with chopped coriander leaves. Serve hot.
Serving Suggestions
This pumpkin gravy tastes best when served hot and fresh. It pairs beautifully with chapati, phulka, jowar bhakri, or steamed rice. A simple cucumber salad and bowl of curd make excellent accompaniments and complete the meal.
