The Weekend Platter – Two Ways with Pumpkin: Sweet & Sour

A delicious, mildly sweet pumpkin preparation with the earthy flavour of jaggery and the gentle aroma of fennel. A traditional favourite that pairs beautifully with puris, parathas or dal and roti.

This lively, sour pumpkin sabzi combines the natural sweetness of pumpkin with tomatoes, tamarind and warming spices. It is a flavourful accompaniment to plain rice, khichdi or hot rotis.

Ingredients

• 500 g pumpkin, peeled and diced

• 2 tbsp oil

• ½ tsp mustard seeds

• ¼ tsp fenugreek seeds

• A pinch of asafoetida (hing)

• 1 onion, finely chopped (optional)

• 2 medium tomatoes, chopped

• 1–2 green chillies, chopped

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp red chilli powder, or to taste

• 1–2 tbsp tamarind pulp, to taste

• Salt to taste

• ½–1 tsp jaggery, optional

• Fresh coriander for garnish

  Method

  1. Heat oil in a pan. Add mustard seeds and fenugreek seeds. Once they crackle, add hing.
  2. Add onion, if using, and sauté until translucent. Add green chillies and tomatoes and cook until the tomatoes soften.
  3. Mix in turmeric, coriander powder, chilli powder and salt.
  4. Add pumpkin and about ¼ cup water. Cover and cook for 12–15 minutes, until tender.
  5. Stir in tamarind pulp and simmer uncovered for 3–5 minutes so the flavours come together.
  6. Taste and adjust the sourness. Add a little jaggery if needed to balance the tang. Garnish with coriander and serve hot.

  Weekly Platter tip: Add the tamarind gradually. Pumpkin varies in natural sweetness, so a careful balance of sour, spicy and sweet flavours gives the best result.

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  Happy Cooking!