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Pumpkin with coconut and poppy

Pumpkin with Coconut and Poppy seeds - Simple and Tasty

Peel and dice pumpkin; make Tadka with Ghee, Cumin seeds and green chillies; add poppy seeds, fry for 30 seconds, then add dried coconut powder and stir fry till toasted and golden. Add pumpkin and toss to coat with Masala. Add a little water, stir, cover and cook for 8-10 min until tender. Garnish with fresh Coriander leaves (cilantro) and serve immediately with hot Phulka / Chapati / Paratha, accompanied by spicy pickles. For Upvas, serve with Bhagar (Vrat-ke-Chawal). Enjoy!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian, Maharashtrian
Servings 4 people
Calories 91 kcal

Equipment

  • Microwave oven preferred For softening the pumpkin prior to peeling and dicing; if not available, that's fine
  • 1 Heavy bottom medium saucepan (2 quart / 2L) Stainless steel or non-stick coated

Ingredients
  

  • 400 g Pumpkin - peeled and diced medium - 1/2 inch / 1 1/2 cm cubes about 3 heaped cups; alas called Kaddoo, Kaddu; Bhoplaa, Kumro, Kumra, etc.; if pumpkin is not available, use butternut squash or similar "sweet" squash
  • 2 tsp Ghee For vegan option, use coconut oil or peanut oil; for nut-free and vegan option, use any nut-free mild flavored oil
  • 1/2 tsp Cumin seeds
  • 1 whole Fresh green chilli - cut into 3-4 pieces adjust as per spiciness preferred; if not available, use one dried red chilli - break into 2-3 pieces
  • 1 1/2 tsp Poppy seeds - white preferred also called KhusKhus; if not available, use black poppy seeds or omit
  • 3 tbsp Dried coconut powder For nut-free option, omit coconut and increase poppy seeds to 2 tsp if you wish; or use 2 tbsp crushed pumpkin seeds
  • 1/2 cup Water
  • 3/8 tsp Salt adjust as per taste preference (use up to 1/2 tsp)
  • 2 tsp Sugar adjust as per taste preference

Optional - Add any or all of the following ingredients as per instructions

  • 1/8 tsp Fenugreek Seeds - Omit for Upvas style Sabji add more if you wish - up to 1/4 tsp
  • 1/8 tsp Hing - Omit for Upvas style Sabji
  • 1/8 tsp Turmeric - Omit for Upvas style Sabji
  • 2 tsp Sesame seeds - brown seeds (with husk) preferred; Omit for Upvas style Sabji if not available, white seeds (without husk) OK
  • 1/2 tsp Fresh Ginger - finely chopped - optional if using, I recommend decreasing amount of green chilli, otherwise it may become super-spicy
  • 2 tbsp Crushed Roasted peanuts or Almond flour; for nut-free version, use roasted crushed pumpkin seeds
  • 1/2 tsp Tamarind paste adjust as per taste preferences

Garnish

  • 1/4 cup Fresh Coriander leaves (Cilantro) - chopped

Instructions
 

  • Microwave medium-large chunks of pumpkin on a paper towel : 2 min on Hi
    (This softens the flesh a little, making it much easier to peel and dice)
    Cool for a few min, then peel and dice into medium bite-sized pieces ; 1/2 inch / 1 1/2 cm cubes
    diced pumpkin -medium
  • Heat a medium saucepan (2 quart / 2 L pan); add cumin seeds
  • Add 1 tsp Ghee (or oil) and chopped green chillies;
    Also: add Fenugreek seeds, Hing and Turmeric, if using
    Cumin-green chilli and Ghee
  • Add poppy seeds and fry for 1 minute
    Also: add sesame seeds, if using
  • Lightly browned Poppy seeds
  • If using whole dried coconut, shred it first, then pulse-grind a few times to a coarse powder.
    (If using pumpkin seeds- pulse grind to a coarse powder)
    Dried coconut -shredded
  • Turn heat to lowest setting; add dried coconut powder to the Tadka.
    (OR: add crushed pumpkin seeds if replacing coconut for nut-free option.)
  • Stir-fry continuously for about a minute, until coconut is toasted and light golden-brown
    Note: Be very alert while roasting coconut, or it will quickly burn to a dark and bitter mess, which is simply not salvageable - you will just have to toss it out and start over!
    roasted coconut in Tadka
  • Add diced pumpkin to the prepared spice mixture. Also add ginger, if using.
    Pumpkin in Cumin Tadka
  • Toss to coat all pieces with the spice mixture.
    pumpkin tossed with Masala
  • Add 1/4 cup water, stir, cover and cook: 1 min on Hi, then 8-10 min on low-medium heat. Stir after 4-5 min, splash a little water (1-2 tbsp), cover and continue to cook for another 4-5 min until pumpkin is fork-tender but not mushy - it should still hold its structure.
    (Pierce a pumpkin piece with a fork to check whether it is tender)
    Pumpkin sabji with coconut masala
  • Add salt, sugar, crushed roasted peanuts (if using) and tamarind (if using). Stir, cover and cook 2-3 min to allow flavors to blend. Add a few splashes of water if it looks too dry.
  • Garnish with chopped cilantro and serve with fresh Chapati/Roti, Phulka, along with Tomato-Onion Koshimbir (Pico de Gallo), a spicy pickle and Yogurt.
  • Enjoy!
    Pumpkin with coconut and poppy

Notes

Storing Leftovers:
Refrigerator:
Refrigerate leftovers in a lidded container, preferably glass/ceramic.
  • Consume within 1-2 days
    • Reheat in microwave or stove-top until steaming hot
Freezer:
Freeze leftovers in a lidded container, preferably glass/ceramic.
  • Good for 3-4 weeks, possibly longer
  • Thaw to room temp by setting out on the counter for 10-15 min, or longer (up to 1 hour), or in the microwave, on defrost setting (30% power)
  • Reheat in microwave or stove-top until steaming hot.
  • Garnish with fresh coriander leaves (cilantro) before serving

Nutrition

Calories: 91kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 224mgPotassium: 388mgFiber: 1gSugar: 5gVitamin A: 8586IUVitamin C: 10mgCalcium: 44mgIron: 1mg
Keyword crushed roasted Peanuts, cumin seeds, dried coconut powder, Ghee, ghee tadka, Kaddoo, Kumra, Kumro, Lal Bhopla, Poppy seeds, pumpkin, White poppy seeds
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