Mashed Pumpkin

Name: Mashed Pumpkin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 600 g pumpkin (peeled and cubed); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 inch ginger (grated); 1 pinch turmeric powder; 0.5 tsp salt; 1 tsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A creamy, lightly spiced mash of pumpkin cooked down with onions, ginger, and a gentle tempering of mustard seeds and curry leaves. This South Indian-inspired side dish has a natural sweetness balanced by green chilies and a hint of lemon — perfect paired with hot rice or roti.

PREP

10m

COOK

20m

SERVES

1 KATORI

78 cal

SERVINGS

METHOD · 6 STEPS

prep
Peel and cube the pumpkin.
Remove the skin and seeds from the pumpkin. Cut the flesh into roughly 1-inch cubes.
boil · ~10 min
Boil the pumpkin until tender.
Place the cubed pumpkin in a pot with enough water to just cover it. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 8-10 minutes. Drain well and mash lightly with a fork or potato masher.
temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and curry leaves, stir until fragrant (15 seconds).
saute · ~6 min
Saute the aromatics.
1.Add the finely chopped onion and slit green chilies to the tempered oil.
2.Saute until the onion turns soft and translucent (4-5 minutes).
3.Add grated ginger and turmeric powder, saute for another minute until fragrant.
mix · ~4 min
Combine pumpkin with the tempering.
Add the drained, mashed pumpkin and the remaining salt to the pan. Stir well to combine everything evenly. Cook over low heat for 3-4 minutes, stirring occasionally, until the mixture is heated through and any excess moisture evaporates.
TIPIf the pumpkin is too watery, cook a little longer to get a soft, scoopable mash consistency.
garnish
Finish with lemon juice and fresh coriander.
Turn off the heat. Stir in the lemon juice and garnish generously with chopped coriander leaves. Serve warm.

PRO TIPS

What to keep in mind.

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

1
Choose a firm, sweet pumpkin variety like red pumpkin or kaddu for the best creamy texture.
2
Do not overcook the pumpkin; boil just until fork-tender to avoid a watery mash.
3
Let the mustard seeds fully splutter before adding cumin and curry leaves for proper tempering.
4
Cook the mashed pumpkin on low heat after mixing to let the flavors meld without burning.
5
If the mash turns too watery, continue stirring on low heat until excess moisture evaporates.
6
Add lemon juice only after turning off the heat to preserve its fresh, bright flavor.

RECIPE VARIATIONS