Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Pumpkin, peeled and cut into cubes | 500 g | Sweet · Cooling |
 Peanuts, roasted and ground coarse | 55 g | Sweet, Astringent · Heating |
 Tamarind pulp, diluted | 34 g | Sour, Sweet · Heating |
 Jaggery, finely grated | 12 g | Sweet · Heating |
 Mustard seeds, ready for tempering | 4 g | Pungent · Heating |
 Fenugreek seeds, whole | 2 g | Bitter, Pungent · Heating |
 Sesame oil, for the pot | 20 g | Sweet, Bitter, Astringent · Heating |
 Curry leaves, torn | 2 g | Bitter, Pungent · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 520 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 520 ml (about 2 1/4 cups) water for Karnataka Pumpkin Peanut Gojju; bring it to a full boil, then keep it covered and hot for the additions below.
- Sputter mustard and fenugreek in sesame oil. Work over medium-low heat for 7–9 minutes; continue once a thin knife slides through the largest piece without resistance.
- Turn the pumpkin cubes through the aromatic fat. Allow 12–14 minutes at gentle medium heat, checking whether a thin knife slides through the largest piece without resistance.
- Add the diluted tamarind and simmer until the pumpkin yields while retaining its shape. Aim for an even 2–3 mm thickness; repair cracks before the piece reaches the hot surface.
- Stir in the coarse peanuts and grated jaggery, reduce the gojju to a clinging sauce. Maintain steady low heat for 7–9 minutes, stirring every 3 minutes, until a spoon drawn across the base leaves a trail that closes slowly.
- Finish with curry leaves. Leave the pan off the flame for 3 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Karnataka Pumpkin Peanut Gojju for 5 minutes covered off the burner; stir once gently, check the final consistency, and serve warm without prolonged holding.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Sweet, sour, and nutty notes meet in this substantial pumpkin gojju Vata: serve it warm and add a little ghee if the meal feels dry. Pitta: use less tamarind and keep the tempering mild. Kapha: reduce both peanut and jaggery and emphasize fenugreek.
USDA Nutrition Facts for Karnataka Pumpkin Peanut Gojju
| Nutrient | Per 100g | Per Serving (1 serving (288g)) |
|---|---|---|
| Energy (Calories) | 67 kcal | 194 kcal |
| Protein | 1.9 g | 5.4 g |
| Total Carbohydrates | 6.7 g | 19.3 g |
| Dietary Fiber | 0.9 g | 2.5 g |
| Total Sugars | 3.6 g | 10.2 g |
| Total Fat | 4.3 g | 12.3 g |
| Calcium | 20.6 mg | 59.4 mg |
| Iron | 0.85 mg | 2.45 mg |
| Magnesium | 18.8 mg | 54.2 mg |
| Phosphorus | 43.4 mg | 125.2 mg |
| Potassium | 215 mg | 620 mg |
| Sodium | 139 mg | 400 mg |
| Zinc | 0.33 mg | 0.94 mg |
| Copper | 0.12 mg | 0.35 mg |
| Manganese | 0.16 mg | 0.45 mg |
| Selenium | 1.2 µg | 3.6 µg |
| Vitamin C | 4.0 mg | 11.7 mg |
| Vitamin A (RAE) | 185.0 µg | 533.3 µg |
| Vitamin E | 0.90 mg | 2.60 mg |
| Vitamin K | 2.2 µg | 6.2 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.19 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.17 mg |
| Niacin (Vitamin B3) | 0.91 mg | 2.62 mg |
| Vitamin B6 | 0.05 mg | 0.14 mg |
| Folate (DFE) | 19.5 µg | 56.1 µg |
| Choline | 6.9 mg | 19.8 mg |
