Dry Pumpkin Sabji

Dry Pumpkin Sabji is one of the most easiest recipe to prepare. We also prepare this dish on auspicious days. It has the sweet and sour flavor which makes it toothsome.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 25 mins, Total – 30 mins

Servings: 3-4


  1. Pumpkin – 1 kg (peeled, seeded and chopped in cubes)
  2. Yellow Mustard Seeds – 1/2 tsp
  3. Turmeric Powder – 1/2 tsp
  4. Red Chilli Powder – 1/3 tsp
  5. Coriander Powder – 1 tsp
  6. Garam Masala Powder – 1/3 tsp
  7. Dry Mango Powder (Amchur) – 1/2 tsp
  8. Sugar – 1 1/2 tsp
  9. Mustard Oil – 4 tbsp
  10. Salt to taste (it reduces to 1/4 of the quantity after cooking, so add accordingly)

How to make Dry Pumpkin Sabji:

  1. Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil aroma
  2. Add yellow mustard seeds and let it splutter
  3. Add chopped pumpkin. Mix
  4. Add spices – coriander powder, red chilli powder and turmeric powder. Mix well
  5. Cover and cook on low flame till pumpkin is soft and mushy. Keep stirring in between
  6. Add dry mango powder, garam masala powder and sugar. Mix well and cook on medium-high flame till it’s completely dry
  7. Your Dry Pumpkin Sabji is ready. Enjoy!!!

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