Prep time: 12 minutes

Cook time: 20 minutes

Serves: 4 as a side dish

Calories: 547

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Pungent mustard, chilies, and roasted coconut give this unique easy, healthy, vegetarian recipe an unusual but delicious combination of flavours.


  • pumpkin cut into ½” dice, about 150g
  • ¾ teaspoon salt – divided into 2
  • 2 teaspoons grated ginger – divided into 2
  • 1 cup plain, unflavoured yoghurt
  • 2 tablespoons milk
  • ½ teaspoon whole cumin, roasted and ground
  • ¼ teaspoon Kashmiri chili or regular chili, ground
  • ½ teaspoon mustard, ground
  • ¼ teaspoon freshly ground black pepper
  • green chili
  • chopped fresh mint, about 3 tablespoons
  • 2-3 dry red chilies
  • ¼ cup freshly grated coconut
  • 1 tablespoon coconut oil



  1.  Boil diced pumpkin with ¼ teaspoon salt and 1 teaspoon freshly grated ginger, uncovered for about 10-12 minutes until very soft. Drain and allow to cool.
  2.  Combine yogurt, milk, remaining salt, cumin, ground chili, ground mustard, black pepper, green chili, mint, and remaining ginger in a mixing bowl. Beat until smooth.
  3.  Heat oil on medium heat and add dry red chilies grated coconut to oil and allow to cook 4-5 minutes, stirring constantly, until light brown in colour. Pour onto yogurt and pumpkin mixture. Serve immediately.


Critical Ingredients:

The yogurt and pumpkin are critical, although vegetables like boiled cauliflower and marrow, or raw cucumbers work just as well. The ground spices provide key flavour. The mustard powder gives a nice pungent flavour, but if you are afraid of the heat of the green chili leave it out. You will still have a dish with a lovely aroma of browned coconut. If you don’t have coconut oil, substitute any other non-flavoured oil for a lovely aromatic finish. Or, if you don’t want to add oil, just dry roast the chilies and coconut in a non-stick frying pan. If you are using desiccated coconut, soak in a bit of milk to soften before browning.


Pumpkin in Spicy Mustard Yogurt

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