This mashed Kashmiri Pumpkin – Thapi Alla is a healthy vegan pumpkin recipe your family will love. I’m so excited to share this traditional Kashmiri super easy recipe today.
What kind of Pumpkin do I use for this Mashed Kashmiri Pumpkin – Thapi Alla?
You can technically make this recipe from any type of orange pumpkin, such as Harvest moon, gold fever, baby pam, autumn gold or any other orange pumpkin. I found 1/4 chopped pumpkin with the skin at an Indian grocery store.
Pumpkin offers several health benefits. For instance it is rich in Vitamin A, antioxidants and contains compounds that promote healthy skin. Click on this link to see the benefits of Pumpkin.
How do I chop Pumpkin for this recipe?
First, you will need a large and very sharp knife. Second place the pumpkin on its bottom (opposite the stem) so it sits steady. Third, once the knife is in, move down toward the cutting board. Pull the knife out and turn the pumpkin away from you like a wheel and repeat until you cut the pumpkin into two half’s, one bigger than the other. Further chop the pumpkin further and peel and dice it. Cut the pumpkin into wedges, then peel the wedges with your vegetable peeler to 3 to 4 inch cubes.
How do I make this recipe?
First, in an non electric pressure cooker, on medium heat, add oil. Further add in asafoetida, 2 whole dried red chili peppers, and cumin seeds. Once the cumin seeds splutter add in the pumpkin and stir. Further, add in salt, and stir well. Next add in water and mix. Close the lid and pressure cook on high heat for 2 to 3 whistles, roughly 7 to 8 minutes. Once done quick release the pressure and open the lid and turn on medium heat. Using a large spoon crush the pumpkin with the back of the spoon. Finally top off with dried mint leaves and serrano peppers and turn off heat.
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Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Mashed Kashmiri Pumpkin – Thapi Alla
Equipment
- 1 Pressure Cooker or 1 deep pot
Ingredients
- 1/4 orange pumpkin (1270 grams/2.12 oz) (6 cups chopped)
- 3 tbsp oil of choice
- 2 whole dried red chili peppers
- 1/4 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 1 and 1/4 tsp salt (add more later if needed)
- 1 cup water
- 2 tbsp dried mint leaves
- 4 to 5 green chilies (eliminate if you cant tolerate heat)
Instructions
Prep
- Place the pumpkin on its bottom (opposite the stem) so it sits steady. Once the knife is in, move down toward the cutting board. Pull the knife out and turn the pumpkin away from you like a wheel and repeat until you cut the pumpkin into two half's, one bigger than the other. Further chop the pumpkin further and peel and dice it. Cut the pumpkin into wedges, then peel the wedges with your vegetable peeler to 3 to 4 inch cubes.
Cook in a non electric pressure cooker
- On medium heat, add oil.
- Add in asafoetida, 2 whole dried red chili peppers, and cumin seeds. Once the cumin seeds splutter add in the pumpkin and stir.
- Add in salt, and stir well. Next add in water and mix. Close the lid and pressure cook on high heat for 2 to 3 whistles, roughly 7 to 8 minutes. Once done quick release the pressure and open the lid and turn on medium heat. Using a large spoon crush the pumpkin with the back of the spoon. Finally top off with dried mint leaves and serrano peppers and turn off heat.
In a pot
- On medium heat, add oil.
- Add in asafoetida, 2 whole dried red chili peppers, and cumin seeds. Once the cumin seeds splutter add in the pumpkin and stir. Add in salt, and stir well. Next add in 1 cup water and mix.
- Cook covered until water gets absorbed, roughly 12 to 15 minutes on medium heat. Once its soft mash it with the ladle.
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