250g pumpkin ½ tsp. turmeric powder ½ tsp. coriander powder salt to taste ¼ cup grated coconut & 2-3 fresh green chilies ground to a very smooth paste 2 cups water 2 tbsp. oil ½ tsp. mustard seeds 6-8 curry leaves 2 dried red chilies, lightly crushed 3-4 pods of garlic, lightly crushed
Cut approximately leaving the skin on. This curry is made with chunky cubes of 1 “ or so. Place the pumpkin in a pan and pour 2 cups of water, or enough to cover the cubes by an inch, add the salt, turmeric and coriander powders, bring to a simmer, and cook until tender but still firm. Too much water will give you a curry drained of flavour. When the pumpkin is just done, add the ground coconut and chili paste and simmer for another 3 mins. 250gms of the pumpkin and scoop out the seeds. Wash and cube, Remove from the flame. Heat the oil in a small pan, and add the mustard seeds. When they sputter, add the curry leaves, dried red chilies and garlic, stir once or twice, and pour over the curry. Serve with Akki Rottis, Chappathi & Dhosa.