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+ servings

Pumpkin Phodya Saraswat Bhojan

Hetal Kamdar
0 from 0 votes
Prep Time 10 mins
Cook Time 10 mins
Marination Time 20 mins
Total Time 40 mins
Course Main Dish
Cuisine Indian
Servings 2
Servings 2


  • 750 grams pumpkin
  • 4 tbsp. oil for frying
  • 1 tsp. oil for greasing
  • 1/2 tsp. asafoetida
  • 1 tsp red chili powder
  • 2 tsp powdered jaggery
  • 1 tbsp. rice flour
  • Salt to taste


  • Cut the pumpkin into 2-inch squares, about 1cm thick. Rub the pieces with a mixture of 1 tsp. oil, asafoetida, chili powder, salt, and jaggery.
  • Leave it aside to marinate for 20 minutes.
  • Heat 3-4 tbsp. oil in a non-stick pan. Sprinkle rice flour over the pumpkin and fry it in hot oil, for about 2-3 minutes on each side until crisp on the outside but cooked on the inside.
  • Once one side is crisp, cover the pan with a lid and cook for 1 minute.
  • Then remove the lid and cook for 2 more minutes and serve it piping hot with chapatti or as a side dish.
Keyword phodyo, Pumpkin Curry, pumpkin phodyo, Saraswat Bhojan
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