Plain Pumpkin Gojju Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté mustard seeds, fenugreek seeds, and curry leaves.
• STEP 2.Add chopped pumpkin and cook until it becomes soft.
• STEP 3.In a separate bowl, mix tamarind pulp, jaggery, and spice paste.
• STEP 4.Add the tamarind mixture to the cooked pumpkin and mix well.
• STEP 5.Add water and salt, and simmer for a few minutes until the gojju thickens.
• STEP 6.Adjust the seasoning and serve hot with rice or roti.

Cooking Tips

• You can add grated coconut to the spice paste for a creamier texture.
• You can adjust the spice level by adding more or less red chili powder.
• Make sure to cook the pumpkin until it is soft and tender.

Storage and Serving

• Pumpkin gojju tastes best when served hot.
• Leftover gojju can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the gojju on the stovetop or in the microwave before serving.