Pumpkin gravy with cashews


Not many like pumpkin, but no medicine can beat its health benefits; this particular gravy of pumpkin can be served with roti or rice. Try out this most hated vegetable and turn it into your favourite, writes Nanditha Shyam.

  • Preparation time: 15 min
  • Cooking time: 10min
  • Serves: 4


  • Pumpkin- 1 small, Peeled, deseeded and chopped into cubes
  • Turmeric – A pinch
  • Cashews- about 3 tbsp
  • Salt to taste
  • Tamarind pulp- 1 tbsp
  • Oil- 2 tsp
  • Channa dal- 1tbsp
  • Coriander seeds- 1 tsp
  • Cinnamon- 1″ piece
  • Red chillies- 3
  • Asafoetida- a pinch
  • Dry coconut- 3 tbsp


  • PumpkinTake the pumpkin cubes in a thick bottomed pan. Add the tamarind juice, turmeric and water to cover the pumpkin and allow the vegetable to cook on low flame.
  • Heat a tsp of oil in another pan and fry the asafoetida, cinnamon, channa dal, coriander seeds and red chillies.
  • Allow the mixture to cool completely and grind to a fine powder adding the dry coconut in the end.
  • When the pumpkin is thoroughly cooked, mash it with a potato masher and add salt.
  • Add the ground spice mix and allow the mixture to simmer for 2-3min and take off the heat.
  • Heat the remaining oil in a pan and add the mustard seeds. Once they pop, add the cashewnuts and fry till they turn brown.
  • Add the seasoning to the gravy and mix well.
  • Serve hot with steamed rice and a dollop of ghee