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mathanga thoran

Mathanga Thoran – Pumpkin Stir Fry

Author Puja


  • Pumpkin mathanga - 200 gm (cut into cubes)
  • Shallots small onion - 6 (thinly sliced)
  • Mustard Seeds - 1 tsp
  • Urad Dal - 1/2 tsp
  • Dry red chili - 2 broken
  • Curry leaves - a few
  • Coconut oil/ Cooking Oil - 1 tbsp
  • Salt - as per the taste
  • For Coconut Mixture
  • Grated Coconut - 4-5 tbsp
  • Turmeric Powder - 1/4 tsp
  • Red Chili Powder - 3/4 tsp


  1. In a bowl, mix grated coconut, turmeric powder and red chili powder together and set aside.
  2. Gently peel off the outer skin, remove seeds from inside and cut into ¼ - inch cubes (or any other shape and size).
  3. Wash the pumpkin and set aside.
  4. Heat oil in a pan or kadhai.
  5. Add mustard seeds.
  6. When they start spluttering add whole dry red chili and urad dal and saute on a low heat until they turn light brown.
  7. Now add curry leaves and saute for few seconds.
  8. Add onion slices and fry on a medium to low heat until golden color.
  9. Add pumpkin pieces and salt. Mix well.
  10. Cover with a tight lid and cook on a medium to low heat until it gets cooked. (keep stirring in between)
  11. Once it gets cooked add the coconut mixture to it and mix well.
  12. Cook for another 4-5 minutes stirring in between, without covering with lid. Turn off the gas.
  13. Serve as a side dish along with rice.