Green Mango and Pumpkin Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 3 cup - yellow pumpkin, peeled and cut into 2 cm cubes
  • 1/2 cup - sour green mango, cut into 2 cm cubes (do not peel)
  • 3 green chilies, slit
  • 1 red chili, broken into two
  • 1 tsp - cumin seeds
  • 2 tbsp - oil
  • 1/2 tsp - black pepper corns
  • 1 tsp - fennel (saunf)
  • 1/2 tsp - fenugreek seeds
  • 1/2 tsp - asafetida powder
  • 1 tsp - sugar
  • salt to taste

How to Make Green Mango and Pumpkin Curry

  • Crush cumin, pepper, fennel and fenugreek together, lightly
  • Heat the oil in a kadai. Add the crushed spices, and fry for few seconds.
  • Add asafoetida, red chili and green chili. After few seconds, add mango.
  • Sprinkle with 1-2 tbsp of water. Cover and simmer till the mango is half cooked.
  • Add pumpkin, salt and sugar. Cover and simmer till the pumpkin is cooked. (sprinkle little water during cooking, if needed)
  • Serve hot with chapathi.