Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Pumpkin Masala Curry

This is a savory pumpkin recipe that will totally blow you away with all the different layers of flavors. This does not require more difficult ingredients but can be prepared with readily available ingredients in your kitchen. This goes well with boiled rice.

Ingredientsfor 3 servings

250 g Pumpkin Mathanga
2 Tpns Coriander Powder
2 Tspns Red Chilli Powder
1 Tsn Turmeric Powder
Salt, to taste
1 Tspn Mustard Seeds
4-5 nos Red Chilli pieces
1 pinch Curry leaves
¼ cup Tamarind juice
1 cup Onion — chopped
½ cup Coconut Milk
3 Tsps Coconut/Refined Oil

Preparation

Step 1
Peel the Pumpkin, wash and cut it into pieces and cook it in a pressure cooker for about five minutes and then smash the cooked Pumpkin pieces and set aside.
Step 2
Heat the oil in a Cheenachatty, add the chopped Onion into this oil and stir it well.
Step 3
When color of the Onion turns into brown add the Red Chilli powder, Coriander Powder, Turmeric powder and Salt and stir it further.
Step 4
After about five minutes, add the cooked and smashed Pumpkin into this mix along with 1 – 2 cups of water and stir it well.
Step 5
Next, add the Coconut milk and Tamarind Juice also into this gravy (Pumpkin Masala Curry) and stir it again.
Step 6
Heat the oil in a frying pan, burst Mustard seeds in the hot oil and then add Red Chilli pieces, Curry leaves (if necessary, can add some Onion pieces also) and when colour of these ingredients turn into golden/brown, add it into the Curry.
Step 7
Pumpkin (Mathanga) Masala Curry is ready. This can serve as a side dish for Chappathi/Poori/cooked Rice.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5

Main Course

Pumpkin Masala Curry

Ingredientsfor 3 servings

250 g Pumpkin Mathanga
2 Tpns Coriander Powder
2 Tspns Red Chilli Powder
1 Tsn Turmeric Powder
Salt, to taste
1 Tspn Mustard Seeds
4-5 nos Red Chilli pieces
1 pinch Curry leaves
¼ cup Tamarind juice
1 cup Onion — chopped
½ cup Coconut Milk
3 Tsps Coconut/Refined Oil

Preparation

Step 1
Peel the Pumpkin, wash and cut it into pieces and cook it in a pressure cooker for about five minutes and then smash the cooked Pumpkin pieces and set aside.
Step 2
Heat the oil in a Cheenachatty, add the chopped Onion into this oil and stir it well.
Step 3
When color of the Onion turns into brown add the Red Chilli powder, Coriander Powder, Turmeric powder and Salt and stir it further.
Step 4
After about five minutes, add the cooked and smashed Pumpkin into this mix along with 1 – 2 cups of water and stir it well.
Step 5
Next, add the Coconut milk and Tamarind Juice also into this gravy (Pumpkin Masala Curry) and stir it again.
Step 6
Heat the oil in a frying pan, burst Mustard seeds in the hot oil and then add Red Chilli pieces, Curry leaves (if necessary, can add some Onion pieces also) and when colour of these ingredients turn into golden/brown, add it into the Curry.
Step 7
Pumpkin (Mathanga) Masala Curry is ready. This can serve as a side dish for Chappathi/Poori/cooked Rice.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.