Dry Pumpkin Sabji

Dry Pumpkin Sabji is one of the most easiest recipe to prepare. It has the sweet and sour flavor which makes it toothsome.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 20 mins, Total – 30 mins.

Servings: 3-4


  1. Pumpkin – 1 kg (peeled, seeded and chopped in cubes)
  2. Fenugreek Seeds – 1/2 tsp
  3. Turmeric Powder – 1/4 tsp
  4. Red Chilli Powder – 1/2 tsp
  5. Coriander Powder – 1 tsp
  6. Garam Masala Powder – 1/4 tsp
  7. Dry Mango Powder – 1/2 tsp
  8. Sugar – 2 tsp
  9. Mustard Oil – 4 tbsp
  10. Salt to taste.

How to make Dry Pumpkin Sabji:

  1. Heat mustard oil in a kadai or a pan, let it smoke for a min then turn the flame to low and add a pinch of salt. It helps in removing the mustard oil aroma
  2. Add fenugreek seeds and let it splutter
  3. Add chopped pumpkin, coriander powder, red chilli powder and turmeric powder. Mix well and cook covered on low flame until pumpkin is soft and mushy. Keep stirring in between
  4. Add dry mango powder, garam masala powder, sugar and salt. Mix and cook on high flame until excess water is absorbed. Your Dry Pumpkin Sabji is ready, enjoy!!!

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