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Thapi Alla / Pumpkin
Serving Size: 3–4 people
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Chandramukhi Ganju - Thu, 27, Nov 2025
- 14:15 EST
- 11
Representative Image / Chandramukhi Ganju
Ingredients:
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3 lbs pumpkin (about ½ a medium pumpkin)
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½ tsp shonth (dry ginger powder)
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1 tsp zeur / zeera (cumin seeds)
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A pinch of yeng (heeng / asafoetida)
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2 fresh or dried whole green or red chilies
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2 tbsp vegetable cooking oil
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½ tsp lider (turmeric)
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Salt to taste
Method:
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Peel, wash, and cut the pumpkin into small cubes.
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Heat oil in a cooking pan or pressure cooker.
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Add heeng and zeera; sauté until fragrant.
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Add the pumpkin pieces and stir well.
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Add salt, lider (turmeric), shonth (ginger powder), and whole chilies.
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Mix thoroughly, cover, and cook for about 10 minutes, or until the pumpkin becomes soft and mushy.
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If using an Instant Pot or Pressure Cooker: cook until the first whistle or for about 7 minutes. Turn off the heat and open the lid once the pressure releases naturally.
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Thapi Alla is ready. Serve hot with yogurt and green chili chutney.
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