Indian Baby Pumpkin Curry

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2 Ratings
18 Reviews
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Recipe By Vahchef
25 m
4 servings
32.9 Cals

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Indian Baby Pumpkin Curry Recipe, Kaddu Sabji, How To Make Indian Baby Pumpkin Curry Recipe

Name: Indian baby pumpkin curry
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Punjabi Tinda Curry is a vegan, healthy and North Indian style gravy dish. This recipe made by stuffing tinda with potato and spices is a very rich dish to relish with rice.

About Recipe

Gummadi kayi koora, Purangikkai Kuzhambu, Kumra torkari

How to make Indian baby pumpkin curry

(2 ratings)

18 reviews so far

Prep time
5 mins

Cook time
20 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Pumpkin

Servings : 4 persons
Published date : February 19, 2019

Ingredients used in Indian baby pumpkin curry
• Pumpkin seeds - 2 tablespoons.
• Cumin seeds - 1 tea spoon.
• Melon seeds - 2 tablespoons.
• Cashew nuts - 6 numbers.
• Bay leaf - 2 numbers.
• Shahi jeera - 1 tea spoon.
• Chili powder - 2 tablespoons.
• Turmeric - 1/4 tea spoon.
• Salt - to taste.
• Potato (chopped) - 1/2 cup.
• Tinda/baby pumpkin - 5 numbers.
• Coriander powder - 1 tea spoon.
• Green chilies (chopped) - 3 numbers.
• Yogurt/curd - 1/2 cup.
• Hing/asafoetida - pinch.
• Oil - as required.
• Garam masala - 1 tea spoon.
• Water - as required.
Method:
First, remove the skin of baby pumpkin, scoop out the seeds and punch it with the help of fork. Make a paste of cashew nut and melon seeds. Stuffing: Heat oil in a pan, add cumin seeds, small pieces of potatoes, cook this, then add turmeric, salt, add seeds of pumpkin, chili powder, cook for some time. Take this mixture and stuff it in the baby pumpkin. Keep aside. Heat oil in a pan, add shahi jeera, bay leaf. Reduce the flame and make a paste of chili powder, garam masala, turmeric, hing, coriander powder, water). Then add this mixture into the oil and add cashew nut, and melon seeds paste, green chilies, and beaten yogurt, salt, and cook for some time Add stuffed baby pumpkins, and cook with closed lid for 25-30 minutes, switch off the flame. Serve this hot with roti, rice.

Aditya Upasani Posted on Fri Apr 26 2013

1st Awesome dish!

Reply 0 - Replies

Charmain LaReau Posted on Sat Apr 27 2013

I live in the south of US and I hate punkin pie but this looks delish! Gonna try thanks

Neththra'sVision Posted on Sat Apr 27 2013

Thank you so much for teaching us to create dishes like this from various vegetables in the market.I like that hing and the gravy. Thanks you so much chef Sanjay Thumma.

Jyoti Sareen Posted on Sat Apr 27 2013

tindy k esa rup kbhi nhi drkha vah reh vah

gvshah1978 Posted on Sat Apr 27 2013

Vah re vah great receipe

Karen L Posted on Sat Apr 27 2013

'what can I substitute for the pumpkin?

Sieberliebangbang Posted on Sat Apr 27 2013

lol, are you serious? your question sounds like:Can i make the beer without water. This dish is called baby pumpkin, so obviously you cant make it without the pumpkin. If you change the pumpkin for something else than it will be a total different dis

Amit Mallick Posted on Sat Apr 27 2013

Chef u made me eat TINDA today.. lovely this was a thing which i never liked... thanksssssssssssss

I don't believe I was asking you I can't find that squash I was asking the chef

look in all his videos, did you ever see him commenting on a comment?

MSE. Dzirasa Posted on Sun Apr 28 2013

I live in the USA and used the pattypan squash but someone told me I can get the squash at the Indian/Asian grocerystore...you can check them out too if you live outside India...:)

GypsyStarFire Dove-Gonzalez Posted on Sun Apr 28 2013

So yummy yum yum!:-) I love3