Ingredients:

• 250 g – Pumpkin
• 200 g – well-set Curd
• 3 to 4 – green chilly cut to fine
• 5 tsp – Jeera
• A pinch of Asafoetida

Method:

1. Cut pumpkin into 4 or 5 large pieces and pressure cook till done. Cool, mash and keep aside.
2. Beat the curd, add salt to taste. Season with jeera, green chilly and asafoetida.
3. Add mashed pumpkin and serve.

Recipe courtesy of Deepa Puranik