Ingredients:

• 250 g – pumpkin, peeled and cubed
• 6 cups – spinach, finely chopped
• 1.5 cups – grated Coconut
• 2 cms ball – Tamarind
• 5 to 6 – dry Red Chillies
• 8 flakes – Garlic
• 2 tbsp – oil
• Salt to taste

Method:

1. Heat 2 tsp of oil and roast the chillies. Grind them with coconut and tamarind to make a very smooth paste.
2. Heat oil in a kadai. Add peeled garlic flakes and fry till dark brown.
3. Add spinach, pumpkin and salt.
4. Pour 1/2 cup of water, cover and leave on low heat till the vegetables are cooked.
5. Add the ground paste and some water to make a creamy gravy.
6. Simmer for 2-3 minutes.
7. Serve hot with rice.