Indian Spiced Pumpkin

Fresh ginger and tumeric add complex flavor to this simple dish.


  • 1/2 pound pumpkin
  • 1/4 teaspoon turmeric
  • 1 small onion
  • 1/4 inch fresh ginger
  • 2 green chilies
  • sprig cilantro
  • Garlic
  • oil for frying
  • salt to taste


Prepare the pumpkin by scooping out the seeds and pith, then peel and cube the flesh.  Parboil it with the turmeric until it begins to soften (5-8 minutes).  Peel the onion.  Chop coarsely.  Peel the ginger and chop roughly. Deseed the chili, slice finely.  Roughly chop the cilantro.  Peel and chop the garlic. Fry the chopped onion, garlic, and ginger in 2 tablespoons of oil.  Cook until the onion softens. Add the pumpkin and salt to taste.  Cover the pan and finish cooking over low heat for 5-10 minutes.  Stir in cilantro toward the end of cooking. The ingredients will be golden yellow and the pumpkin soft enough to pierce easily with a fork.


Adapted from: A Taste of Madras, Rani Kingman, 1996