Pumpkin 1/2 Lb Mustard - 1 tsp
Dried Red Chillies 4-6 Curry leaves
Tamarind Paste 1/4 tsp Salt
Asafoetida 1 pinch


  1. Steam cook pumpkin in a pressure cooker. Remove.
  2. When cool, blend in a mixer the cooked pumpkin, red chillies and tamarind paste to a smooth paste.
  3. Add around 1 tbsp of water. But do not add more water, the gojju should not be watery.
  4. Heat oil in a kadahi add mustard seeds. When the seeds splutter, add curry leaves and hing.
  5. Immediately pour over the paste, add salt and mix well.
  6. Serve with plain Rice or chapathis.
Nutrient Composition Per Dish
Energy (Kcal) 93 Carotene (μg) 164.25
Protein (g) 5.54 Vitamin C (mg) 0.0
Carbohydrate (g) 15.09 Mg (mg) 85.5
Fat (g) 1.16 Na (mg) 14.7
Fibre (g) 6.1 K (mg) 392.25
Minerals (g) 2.27 Mn (mg) 0.11
Calcium (mg) 46.5 Zn (mg) 0.59
Phosphorus (mg) 123 Cr (mg) 0.011
Iron (mg) 1.34