Sweet & Sour

With Piyush

A very popular dish in Central India eaten with Puris (fried bread) as a breakfast. "My mother never cooked this at home as it was not a typical Punjabi dish."


- +
  • Imperial
  • Metric
  • 500 g Pumpkin
  • .5 tsp Mustard Seeds
  • .5 tsp Cumin Seeds
  • .5 tsp Fennel Seeds
  • .5 tsp Fenugreek Seeds
  • .5 tsp Nigella Seeds
  • .5 tsp Red Chilli Powder
  • .5 tsp Turmeric Powder
  • 1 tsp Dry Mango Powder (Amchoor)
  • 1 Green Chilli
  • 8-10 Curry Leaves
  • .5 tsp Salt (as per taste)
  • 1 tsp Sugar
  • Few Coriander for garnish
  • 1 tbsp Ghee (Or Vegetable Oil)
  • 1 tbsp Sesame Seeds ( Optional)
Indian V



Nutrition per serving

Step 1

Remove the seeds and cut the pumpkin into small cubes. I usually cook the pumpkin with the skin

Step 2

Slice the chilli and remove the seeds

Step 3

Add 1 tbsp of ghee in an iron or medium to heavy weight pan

Step 4

When the ghee is hot, add 5 spices (also known as Panchphoran) - Cumin, Fennel, Nigella, Mustard and Fenugreek seeds)

Step 5

Add fresh curry leaves, they splutter so stand away from the pan when adding the leaves.

Step 6

Add the pumpkin in the pan and mix it well so the ghee is evenly coated

Step 7

Add Salt, turmeric powder and chilli powder. Add sliced green chilli (optional) and mix it well

Step 8

Add some water and cover it up to met it cook with steam for few minutes. Add sugar and mix it well

Step 9

Cover the pan and cook for 10-15 minutes on low -medium heat

Step 10

Add dry mango powder (Amchoor), mix it well and cook for another 2 min

Step 11

When the pumpkin is tender and slightly mashed, it is ready. Adjust the salt and chilli as per taste.

Step 12

Garnish with fresh coriander leaves and toasted sesame seeds. Serve with hot puris or flatbread

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Did You Know?

Pumpkins are packed with antioxidants and are good for hearing. The high content of potassium helps lower blood pressure and protect against age-related hearing loss

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