Ingredients:

• 150 g – pumpkin, cut into cubes
• 125 ml – water
• 1/2 tsp – salt
• 1 tsp – Tamarind paste or 3 tsp Tamarind juice
• For Coconut paste:
• 75 g – grated Coconut
• 7 – Dried red chillies
• 1 tsp – black gram
• 3 tbsp – Coriander seeds
• 1 spring – Curry leaves
• For seasoning:
• 2 tsp – oil
• 3/4 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Fenugreek seeds
• 1 spring – Curry leaves

Method:

1. For coconut paste:
2. Dry roast grated coconut, black gram, dried red chillies, coriander seeds and curry leaves till golden colour and.
3. Make a smooth paste of it by adding 2 tbsp water.
4. Final preparation:
5. Cut pumpkin into 1/2 inch cubes.
6. In a bowl, boil pumpkin pieces in water with 1/2 tsp salt and tamarind paste or juice.
7. When it is 3/4th done, add coconut paste and mix well.
8. Boil on a low heat for 5-8 minutes.
9. For seasoning:
10. Heat oil in a pan and add mustard seeds.
11. When they begin to pop, add cumin seeds and fenugreek and saute for a minute.
12. Add curry leaves and stir well.
13. Pour the seasoning over pumpkin.
14. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya