Halloween pumpkin with an Indian touch

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Adjust Servings
3tbsp mustard oil
3 bay leaves 2-3 bay leaves
3cloves 2-3 cloves
3 green cardamom 2-3 green cardamom
1 small piece cinnamon stick
3 dry red chillies 2-3 dry red chillies
500grams pumpkin, peeled and cut in large chunks
1can tinned black chickpeas
1tbsp ginger, grated
11/2 tsp turmeric powder
11/2 tsp cumin powder
1tsp coriander powder
Salt to taste
Grated dessivated coconut garnish (optional)
Tempering (optional)
1tbsp ghee
1tsp gram masala



Heat the mustard oil until hot. Add the red chillies and all the aromatic spices.

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Now add the chopped pumpkins and chickpeas. Cook for 3-4 minutes on high flame.

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Add the fresh ginger. Mix well.

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Add the powdered spices and salt. Mix well, cover, and cook on low heat for 10 minutes or until pumpkin is cooked. It should be cooked al dente – still be firm when bitten.

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Tempering (optional)

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Heat the ghee in a small pan until hot, add the garam masala. Pour the mixture on the pumpkin

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