Article 21 October 2021

Recipe of the week: Pumpkin Sabji

Pumpkin Sabji

Serves 4

Pumpkin Sabji is a traditional Goan dish that’s a great alternative to pumpkin pie. Perfect for the Halloween season and using up your carved pumpkins!

Vegetable Oil 30ml
Bay Leaves 1
Cumin Seeds 5g
Fenugreek 1.25g
Onion sliced 200g
Red Chilli halved lengthways 2
Root Ginger peeled & grated 5g
Pumpkin peeled & cut into 1-1.5” cubes 800g
Ground Turmeric 2.5g
Ground Coriander 2.5g
Garam Masala 2.5g
Chopped Coriander 20g
Water 118ml
Salt & Peppe

1. Add the oil to a medium size pan, heat up. Should be hot but not smoking.
2. Once the oil is hot, add in the cumin and fenugreek seeds and sauté.
3. When you smell the aroma and some popping of the seeds add in the ginger, sauté for a minute
4. Now add in the sliced onions sauté them until you see light brown colour on the edges of the onion.
5. You can now add in the coriander powder, chilli and bay leaf, stir a few times to incorporate while it also fries off.
6. Add pumpkin cubes and sauté for 2 minutes.
7. Sprinkle the turmeric, salt and garam masala over the pumpkin mixture and stir in while everything fries off for a further 2 minutes.
8. Add in half of the water, stir and cover. Cook on medium for 10 minutes stirring occasionally. You will find that the pumpkin will release its own liquid while cooking.
9.Check after 10 mins on the tenderness, depending on the ripeness of the pumpkin, it will need 5 to 10 mins extra cooking time. You can also add in the rest of the water if needed at this stage if it’s too dry. 
10. Once cooked, sprinkle the fresh coriander all over the pumpkin and it’s ready to eat. Enjoy with chapatti or flatbreads and plain yoghurt.