Gummadikaya Vepudu

Name: Gummadikaya Vepudu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g pumpkin (yellow pumpkin, peeled and cubed into 1-inch pieces); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs dried red chili (broken in half); 8 pcs curry leaves (fresh); 2 pcs green chili (slit lengthwise); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, crushed); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish); 1 tsp lemon juice (freshly squeezed)

RATING

4.3/5(37)

TASTE SCORE

7/10

Tender cubes of yellow pumpkin cooked with a fragrant tempering of mustard seeds, curry leaves, and red chilies until perfectly soft yet holding their shape. This classic Andhra-style dry curry is lightly spiced, naturally sweet from the pumpkin, and comes together in under 30 minutes for a comforting everyday side.

PREP

10m

COOK

15m

SERVES

1 KATORI

119 cal

SERVINGS

METHOD · 6 STEPS

prep
Peel and cube the pumpkin.
Peel the yellow pumpkin, remove the seeds, and cut the flesh into 1-inch cubes. Keep the pieces uniform so they cook evenly.
TIPChoose a pumpkin that feels heavy for its size with firm, unblemished skin for the sweetest flesh.
temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed kadai over medium heat.
2.Add mustard seeds and let them splutter completely (30 seconds).
3.Add cumin seeds and dried red chilies, stir until fragrant (15 seconds).
4.Add curry leaves and slit green chilies, stir briefly (10 seconds).
TIPKeep the heat at medium — mustard seeds burn quickly on high and turn bitter.
saute · ~6 min
Sauté the onions and garlic until soft.
1.Add chopped onions to the tempering.
2.Sauté until translucent with light golden edges (4 to 5 minutes).
3.Add crushed garlic and stir until the raw smell disappears (1 minute).
saute · ~10 min
Cook the pumpkin with spices.
1.Add turmeric powder, red chili powder, and coriander powder to the pan.
2.Stir the spices into the onions for 30 seconds to bloom them.
3.Add the cubed pumpkin and salt, toss well to coat each piece with the spice mixture.
4.Cover and cook on low heat for 8 to 10 minutes, stirring occasionally.
TIPDo not add water — the pumpkin releases enough moisture to cook itself. Adding water will make it mushy.
saute · ~2 min
Finish with a quick uncovered sauté.
Remove the lid once the pumpkin is fork-tender. Increase heat slightly and sauté for 1 to 2 minutes to evaporate any remaining moisture. The edges should just start to caramelize.
TIPA gentle caramelization deepens the natural sweetness of the pumpkin without losing the dry texture.
garnish
Garnish with coriander leaves and a squeeze of lemon.
Turn off the heat. Squeeze fresh lemon juice over the pumpkin and sprinkle chopped coriander leaves. Toss gently once and transfer to a serving bowl.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed kadai or non-stick pan to prevent the pumpkin from sticking and burning.
2
Cut the pumpkin into uniform 1-inch cubes so they cook evenly and hold their shape.
3
Do not add water during cooking — the natural moisture from the pumpkin is enough to cook it tender.
4
Cook the pumpkin covered on low heat to steam it gently without drying out.
5
Finish with a quick uncovered sauté on medium-high heat to caramelize the edges for deeper flavor.
6
Add the lemon juice only after turning off the heat to preserve its fresh tangy taste.
7
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a pan.