Ingredients:

• 200 g – pumpkin, cut into cubes
• 100 g – mutter ( fresh Green peas )
• 1.25 cup – water
• 1/2 tsp – salt
• For Coconut paste:
• 1 cup – grated Coconut
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 2 tbsp – water
• 1/4 cup – water Extra
• For seasoning:
• 2 tsp – cooking oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds ( Jeera )
• 1/4 tsp – Methi seeds ( Fenugreek )
• 1 sprig – Curry leaves

Method:

1. Boil pumpkin pieces on a medium heat with 1 cup water, salt and mutter.
2. Cook till 3/4 done ( approximately 20 minutes, cover with a lid ).
3. Add coconut paste, adjust with 1/4 cup water and also adjust salt, mix well and boil again on a low to medium heat for 8 – 10 minutes or until done. Switch off the heat.
4. For seasoning:
5. Heat oil in a frying pan. Add mustard seeds. When they begin to pop, add cumin seeds ( jeera ), methi and fry for 1 minute.
6. Add curry leaves and stir for 2 minutes.
7. Pour the seasoning over curry and serve with rice.
8. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya