In Malaysia, a similar dish is simply called Spicy Pumpkin. 100% plant-based, vegetarian, and vegan, it uses familiar Indian ingredients like garlic paste, ginger paste, and shallots. For fragrance, dried fenugreek leaves can be used as a handy substitute for curry leaves, giving this pumpkin masala a delicious aroma (VEGETARIAN NASI LEMAK).
Packed with the goodness of spices, this Indian-style pumpkin dish is wholesome, comfort food, and an easy recipe to prepare. Ideal as a side or main, Spicy Pumpkin pairs well with steamed rice, thosai, idli, or roti. This simple yet tasty pumpkin masala is about cooking authentic Indian food in your home kitchen (CRISPY TOFU).
1 small pumpkin - peeled and sliced
1 tsp ginger paste
1 tsp garlic paste
5 smashed shallots
1 tsp fenugreek seeds
1 tsp cumin seeds
Chilli powder - to taste
1 medium chopped tomato
1/2 tsp turmeric powder
Tamarind juice - as needed
Palm sugar - as needed
A handful of dried fenugreek leaves
Water - as needed
3 tbsp oil
Salt to taste
How to Make Spicy Pumpkin
Heat oil, add ginger paste, garlic paste, shallots, fenugreek seeds and cumin seeds.
Stir and cook till spices splatter.
Tip in chilli powder and quickly stir to combine in.
Add pumpkin, ½ tsp turmeric powder, and enough water.
Stir all together
Simmer until pumpkin reaches desired texture.
Add chopped tomato and pour tamarind juice.
Season with palm sugar and salt.Stir everything together and switch off the heat.
Finally, combine in dried fenugreek leaves.
