Easy Khatta Meetha Pumpkin - Quick Indian Dinner Idea - Full Recipe 2026

🍳 Ingredients ½ cup Cooking oil 4 Whole button red chilies 1 sprig Fresh curry leaves 1 tsp Cumin seeds 1 tsp Mustard seeds 1 tsp Garlic paste 1–2 Green chilies (slit) 1 Tomato (roughly sliced) 1 tsp Salt 1 pinch Asafoetida 500g (½ kg) Red pumpkin (peeled and cubed) 1 tsp Turmeric powder 1 tsp Coriander-cumin powder blend ½ Liter Hot water 1 handful Fresh coriander leaves (chopped) 👩‍🍳 Method Step 1: The Tempering (Tadka) Heat oil in a pot over high flame. Add button red chilies, curry leaves, cumin seeds, and mustard seeds. Stir in the garlic paste and green chilies. Sauté continuously on high heat for 5 minutes. Step 2: The Base & Spices Add the sliced tomato, salt, and asafoetida. Toss in the cubed pumpkin, turmeric, and coriander-cumin powder. Roast and sear the mixture (bhunno) on high heat for 5 minutes. Step 3: The Simmer Pour in the hot water until the pumpkin is completely submerged. Stir in the chopped coriander leaves. Cover the pot with a tight lid. Cook on high heat for 10 minutes. Reduce flame and simmer on low heat for 10 minutes until tender. _________________________________ 🌿 What you’ll find here: • Easy weeknight dinners & one-pot meals • Regional Indian recipes from every corner of Bharat • Tips, tricks & spice guides for beginners • Healthy twists on classic favorites Indian cooking isn’t complicated — it’s just a matter of the right guidance. And that’s exactly what we’re here for. 🔔 Subscribe & hit the bell so you never miss a new recipe. New videos every week! Ghar ka khana, made with love. 🤍