By Akshara
October 12, 2026
This spiced pumpkin curry is a stellar addition to your Navratri 2026 festive thali, highlighting tender cubes of red pumpkin simmered in a delicate fasting gravy. Naturally sweet, rich in vitamins, and cooked strictly without any root vegetables, onions, or garlic, this dish balances warmth from cumin and green chillies with a touch of rock salt and lemon. It offers a quick, nourishing, and deeply satisfying main course for fasting days.
500g red pumpkin (kaddu), peeled and chopped into bite-sized cubes  2 tablespoons peanut oil or pure ghee  1 teaspoon cumin seeds  1/2 teaspoon fenugreek seeds (methi dana)  2 green chillies, slit  1/2 teaspoon turmeric powder  1 teaspoon coriander powder  1/2 teaspoon dry mango powder (amchur) or lemon juice  Rock salt (sendha namak) to taste  1/2 cup water
Heat pure ghee or peanut oil in a kadhai, add the cumin seeds and fenugreek seeds, and let them sputter.
Toss in the slit green chillies and chopped pumpkin cubes, sautéing them in the tempering for two minutes.
Sprinkle in the turmeric powder, coriander powder, and rock salt, mixing well to coat the pumpkin pieces.
Pour in half a cup of water, cover the pan, and simmer on medium-low heat for ten to twelve minutes until the pumpkin is tender and fork-soft before stirring in the amchur powder or lemon juice.