Green Pumpkin

One of the healthiest vegetables, pumpkins need not always have to be eaten when ripe. You can also cook the green pumpkin and it has its own unique taste along with the same benefits that a ripe pumpkin vegetable gives. Pumpkins are one of the best sources of potassium and also have good amount of beta carotene and vitamin C.

Green Pumpkin vegetable is easy to prepare and good to eat with rice or roti. Here is the process of making the green pumpkin vegetable,


1 medium size tender green pumpkin (500 gm)

4 medium size potatoes

½ tsp black mustard (rai) seeds

½ tsp fenugreek seeds (methi)

1 tsp cumin seeds

4 dry red chilies

4 medium size tomatoes

1 tsp cumin powder

1 tsp red chili powder

½ tsp turmeric

2 – 3 tbsp oil

Salt to taste

green pumpkin


First of all, wash the green pumpkin and chop it along with its cover. Also, chop the potatoes into medium size cubes. Then, heat a pan and add oil to it. When the oil is heated, add the potato cubes and fry for five minutes. Add the cumin, fenugreek, black mustard seeds and dry red chilies and stir fry it for ten to fifteen seconds. Now, add the green pumpkin cubes, cumin powder, turmeric, chili powder and salt and mix it well with the potatoes. Then, sprinkle a bit of water cook it on low heat covering it for five minutes. Next, chop the tomatoes and add it on top of the vegetables without mixing, sprinkle a bit of water, cover and cook it for another three to five minutes. When the tomatoes become soft (with the steam), mix the tomatoes and the vegetables together and cook till the vegetables becomes tender. When done, serve your green pumpkin vegetable with rice or roti.