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kerala style pumpkin stir fry served in a steel bowl
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Indian Pumpkin Stir Fry

South Indian style Pumpkin stir fry with green chili and coconut.
Prep Time15 mins
Cook Time20 mins
Servings: 3
Author: Madhavi


  • 2.5 cups cubed pumpkin
  • 3 green chili or to taste
  • ¼ cup fresh coconut
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp turmeric powder
  • 1.5 tbsp coconut oil
  • 8 curry leaves
  • 2 tbsp chopped coriander leaves
  • salt to taste
  • lemon juice to taste


Prepping -

  • Wash the pumpkin and peel the skin. Make small cube size pieces.
  • Finely chop the green chili, curry leaves and coriander leaves.  
  • In a mortar add the green chili, cumin seeds, coconut and coriander leaves. Make a coarse paste, you can also use a blender.

Making the stir fry-

  • Heat the coconut oil in a pan and add the mustard seeds. When mustard starts dancing around, add the asafoetida, curry leaves, cubed pumpkin, turmeric and little salt. Mix well and close the lid.
  • Cook on a low flame, stirring every now and then till the pumpkin becomes soft but still holding its shape. You can sprinkle some water during  the cooking process. 
  • When the pumpkin is about ¾th done, add the ground mixture. Mix well and cook for another 5-7 minutes.
  • Turn off the heat. And the lemon juice and check for the seasoning. Serve the pumpkin thoran with rice.