Looking for an easy Indian vegetarian starter? This Kadai Pumpkin Roast is a quick and flavorful stovetop recipe made with tender pumpkin cubes sautéed in aromatic Indian spices. Cooked in a pan, the pumpkin turns beautifully caramelized on the outside while staying soft and naturally sweet inside. Perfect as a healthy snack, side dish, or festive appetizer, this Indian-style pumpkin roast is vegan, gluten-free, and made with simple pantry ingredients.
Ingredients
- 1 cup Sihi Kumbalkayi (cut in big cubes)
- 1 tsp Jeera
- Hing-pinch
- ½ tsp Turmeric
- Few Curry leaves
- Bhath Powder-2 tbsp
- Dhania pwd-1 tsp
- Coriander Leaves chopped
- 2 tbsp Oil
- Salt to taste
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| Pumpkin Roast |
Heat Oil in pan, add cumin, hing, turmeric, curry leaves and fry for some time.
Add washed sweet pumpkin and fry well. Cover for 5-10 mins.
Check if the veggies are done, next add salt and mix well , fry for some time.
Add bhath powder and mix well.
Garnish with coriander leaves..
Serve this no onion no garlic roasted Pumpkin hot with rasam rice or enjoy just like that !
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Don't forget to check other interesting recipes made from Pumpkin under Ingredients Search.
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