Sugarcane and Pumpkin Stir fry (Dudde upkari)

This dish is a a part of GSB cuisine. This combination of sugarcane and pumpkin is mostly prepared in temples of Dakshin Kannada district, during car festival.


2 cups yellow pumpkin cut into cubes

1/2 cup sugar cane pieces (remove the skin and cut into pieces)

2 tsp oil

1 tsp mustrad

2 sprigs of curry leaves

1/4 tsp Hing/ Asafoetida powder

2 slit green chillies

1 red chilli cut into bits

2-3 tblsp fresh coconut gratings

Salt to taste

Jaggery to taste


  • Wash pumpkin cubes and sugarcane pieces
  • Cook sugarcane pieces with little water and salt in cooker for 2-3 whistles, as it takes lot of time to cook
  • Heat oil, add mustard. Once the mustard crackles, add curry leaves,green chillies,red chilli bits and hing.
  • Saute for a second,add pumpkin cubes, boiled sugarcane pieces, salt and jaggery
  • Add 1/2 cup water and cook with lid covered.
  • Once it is done garnish with coconut gratings, mix well and turn off the flame.
  • Serve hot with rice and dal.



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