Sweet Pumpkin in Coconut Gravy

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A soul-comforting dish made with coconut milk and sweet and soft pumpkin pieces.

I have used homemade coconut milk. It is any day more healthier and fresher in taste than store brought ones.

All you have to do is blend one whole grated coconut with 1 cup of water. Then strain and squeeze out the milk using a muslin cloth. Blend the coconut again with some water and strain again. And you will have fresh homemade coconut milk.

This recipe is very simple to make.

You can enjoy the dish with plain boiled rice or even with some lachcha parathas.

Add a little red chilli oil on top and make it totally lip-smacking!



Serves 2

1. Pumpkin – 500 gms

2. Coconut milk – 2 cups homemade / 200 ml canned

3. Ginger – 1 inch piece

4. Garlic – 2-3 cloves

5. Green chillies – 2

6. Cumin seeds powder (Jeera powder) – 1 tsp

7. Corn flour – 2 tbsp

8. Salt – 1 tsp or to taste

9. Coriander Leaves – 2 tbsp, for garnishing

10. Oil – 2 tbsp


11. Mustard seeds (Rai) – 1 tsp

12. Curry leaves (kadi patta) – 8-10

13. Fenugreek seeds (Methi Dana) – 1/4th tsp

14. Fennel seeds (Sauf) – 1 tsp

15. Whole red chillies (Lal mirch) – 2-3, broken



Chop the pumpkin into cubes.

Place the cubes in a steamer and steam for 15 minutes.

The pumpkin pieces should be cooked through and tender. But make sure they are not overcooked and mushy.

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Finely chop the ginger, garlic and green chillies. You can even pound it together using a mortal and pestle.

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Heat oil in a saucepan.

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Once the oil is hot, add the tempering ingredients – mustard seeds (rai), fennel seeds (Sauf), fenugreek seeds (methi dana), whole red chillies and curry leaves (kadi patta).

Let the seeds splutter for a few seconds in the hot oil.

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Add the steamed pumpkin cubes and mix well.

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Now add the ginger-garlic-green chilli mixture.

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Next add cumin seeds powder (jeera powder) and salt. Mix in the masalas well.

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Pour in the coconut milk and mix.

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Add 1/2 cup water to cornflour and mix well. Add the cornflour mixture into the saucepan and stir.

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Bring the coconut milk to a good boil. Then reduce the heat to low and cook for 10-15 minutes. Stir often in between.

The gravy should be thick flowing. If it is getting too thick, then add some hot water

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Check the seasoning and garnish with coriander leaves.

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