Sweet and Sour Pumpkin

Our family enjoys this sweet and sour version of pumpkin. I also like making it because it is a simple to make, very quick and no fuss dish that goes very well with both roties and as a side dish for rice.

You don’t have to cut the pumpkin into small pieces either. So that is another plus! Chop the onion and tomato, whip out your pre-made ginger-garlic paste, and hey! it’s almost done! πŸ™Œ

You will need a large thick-bottomed pan or kadhai for making this dish. A lid will speed up the cooking time further. A cast iron pan is also fine.

Don’t let the long list of ingredients cause alarm. You can leave out the ones you do not have and it will still taste fine.

Sweet and Sour Pumpkin

Recipe by Sheetal Rabindran Course: SidesCuisine: IndianDifficulty: Easy


Prep time


Cooking time



Pumpkin in this sweet and sour avataar pleases most palates. It’s ridiculously simple and quick to make. Just buy a fresh slice of pumpkin when you do your grocery shopping. Refer to the notes at the end of the recipe for tips on choosing the pumpkin.


  • 1/2 kg pumpkin (cubed)

  • 1 onion (diced)

  • 1 tomato (diced)

  • 1 1/2 tbsp cooking oil or ghee

  • 1 1/2 tsp Ginger Garlic Paste

  • 1 tsp chilli powder

  • 1 tsp coriander powder

  • 1/2 tsp turmeric powder

  • 3/4 tsp salt

  • 1/2 tsp dry mango powder (amchoor) OR 1 tbsp lime juice

  • 1/2 tsp sugar or a small piece of jaggery/ date syrup

  • 1/4 tsp dry fenugreek (kasoori methi)


  • Heat pan on the stove. Add the oil/ghee.
  • Fry onions till translucent (not brown) and add the ginger-garlic paste. After 2 minutes, stir in the tomatoes. Let it cook for a couple of minutes.
  • Add the pumpkin. Stir well and add 1/2 a cup of water. Cover and cook on low heat for 10 minutes or till the pumpkin is soft and mushy.
  • Add the chilli, turmeric and coriander powders. Sprinkle salt. Use a large ladle to mash the pieces against the sides of the vessel.
  • On a medium heat, stir the pumpkin till golden brown. You will see the ghee glistening on the surface in 5 minutes. Now add the sugar/ sweet syrup, the amchur/ lime and the dry fenugreek.
  • Mix well, adjust the seasoning and serve with a garnish of coriander leaves.

    Sweet n sour pumpkin served with rice and parathas (flat Indian bread)


  • You can safely double this recipe. It also freezes well, just add a bit of oil and fry it once more to get it looking fresh.
  • Try it as one of your a sides at barbecues.
  • Cool and add a bit of mayonnaise to enjoy it as a dip for fries. Just take it off the stove before it becomes thick. Add bits of celery and spring onions for adding texture to the dip.



  1. Uma Rajagopalan

    All ur recipes are very easy and delicious. Like ur baby potatoes. Sour and sweet pumpkin can be taken as side dish, since I like spicy dishes for roti. Please send more recipes. Since I am vegetarian, I don’t know too much about meat items, but can send it to my friends. Thanks again.

    • Thank you for your feedback, Uma. I am glad you are with us in our journey.
      In the menu, there is an option that says vegetarian, and I tag all the pure veg recipes in it.
      Will surely post more vegetarian recipes for visitors like you πŸ™‚


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