How to make Kashipal - A delightful preparation of red pumpkin.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला), Oil (ऑइल)

Cuisine : Indian

Course : Main Course Vegetarian

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Kashipal Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kashipal Recipe

  • Red pumpkin (bhopla/kaddu) peeled and cut into 1 inch pieces 500 grams

  • Oil 4 tablespoons

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Sugar 1/4 teaspoon

  • Salt to taste

  • A few coriander sprigs for garnish


Step 1

Heat oil in a non-stick pan, add fenugreek seeds and pumpkin and mix well.

Step 2

Add half cup water and mix well. Cover and cook till the pumpkin becomes soft.

Step 3

Add turmeric powder, coriander powder, red chilli powder, dried mango powder and sugar and mix well. Cook for ten to twelve minutes.

Step 4

Transfer into a serving bowl, garnish with coriander sprigs and serve immediately.