Pumpkin and Potatoes कद्दू और आलू

Pumpkin Meets Mustard Seed
Meets Onion Seed Meets Ginger

TPumpkinhis Indian vegetable dish brings together several ingredients not usually associated with one another — Pumpkin, Potato and aromatics such as Mustard Seed and Onion Seed.  The result is excellent, as you will see if you try for yourself.

Pumpkin and Potatoes



Using olive oil to cook Asian foods

Olive Oil

8 ounces Pumpkin
4 ounces Potatoes
2 tablespoons Lentils, Channa Dal
2 ounces Ghee, Butter or other cooking Oil
½ teaspoon Mustard Seed
½ teaspoon Onion Seed
½ teaspoon Cumin Seed
½ teaspoon powdered Ginger
2 Green Chillies
½ teaspoon Sugar
¼ teaspoon Salt or to taste


Soak the Lentils overnight in a little Water. Peel the Potatoes and cut into bite-size pieces.  Peel and dice the Pumpkin in similar size bites.

When ready to cook, heat a saucepan, then add the Ghee, Butter or whatever Oil you are using and when it is hot, fry the Pumpkin a few minutes.  Set it aside.

Next fry the Mustard Seed, onion Seed, Cumin and Powdered Ginger for about 3 minutes.  Add the drained Lentils, Potatoes, Pumpkin, chopped Green Chillies, Sugar and Salt.  Add a small amount of water and simmer over low fire a few minutes until the Vegetables are tender, then serve.


Uma, Consort of Siva

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