Raw Mango and Pumpkin Curry

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Raw Mango and Pumpkin Curry


By Monish Gujral Published: April 12, 2013

  • Yield: 4-5 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins



  1. In a blender put all the ingredients for the paste and grind to a smooth paste.
  2. In a heavy bottom pan heat oil and put the ingredients for tempering .stri till they crackle , Add the paste and stir for 2-3 minutes.
  3. Add the cubed pumpkin and stir for 3-4 minutes Now add warm water with jaggery Stir well.
  4. Add soft unripe mangoes and tamerind paste cook till gravy thickens and the pumpkin is soft Serve with swang or navratra rice.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. mjaayka

    April 13, 2013 at 1:58 pm

    very nice recipe…
    you can check also my blog.

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