Mathanga Curry

(Pumpkin Curry)
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


For the Pumpkin (Mathanga):

  • 3 cups pumpkin (mathanga), cubed and without skin
  • 1⁄2 tsp red chili powder
  • 1⁄2 tsp turmeric
  • 1 tsp salt, as needed

For the Paste:

  • 3⁄4 cup coconut, grated
  • 2 tbsps red onion *
  • 2 green chilies
  • 1 tsp cumin seed
  • 1⁄2 or 1 cup of water

For Tempering:

  • 2 tbsps coconut oil
  • 1⁄2 tsp mustard seed
  • 3 whole red chilies
  • 2 stalks of curry leaves
  • 2 tbsps tablespoons coconut, grated


Step 1:

  • Cook the cubed pumpkin in a pressure cooker or on the stove with a cup of water, red chili powder, turmeric, and salt. It may only need one or two whistles to cook the pumpkin in the pressure cooker.
  • Set aside.
  • Mash the pumpkin when cool.

Step 2:

  • Grind the grated coconut, green chilies, red onion, and cumin seed into a paste.
  • Add the ground paste to the cooked pumpkin and mix well.
  • Add additional water if needed.
  • Return the pumpkin to the stove and bring it to a boil and reduce heat.
  • Stir well and cook for 2 to 3 minutes.
  • Set aside.

For Tempering:

  • In a frying pan, pour 2 tablespoons of oil.**
  • Add mustard seed.
  • When the mustard seeds start popping, add whole red chilies, curry leaves, and coconut.
  • Once the coconut is golden brown, add to the curry.
  • Taste for salt, add if needed.
  • Pumpkin curry is ready.



This dish goes well with Rice.
*Substitute 2 shallots, if available.
**I prefer coconut oil for tempering, but you can use any oil.
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Keyword vegetarian


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