Pumpkin / Mathanga Pulissery

Ingredients:

2 cups pumpkin / mathanga, peeled and cubed

4 green chillies

1 cup grated coconut

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1 1/2 cup yogurt, beaten

salt to taste

1 tsp mustard seeds

1/4 tsp fenugreek seeds

3 dry red chillies

1 sprig curry leaves

salt to taste

1/4 tsp chilli powder

1 tbsp coconut oil

Preparation:

1. Peel and chop pumpkin into small cubes.
2. Grind grated coconut with cumin seeds and 3 green chillies to a paste adding little water and keep it aside.
3. In a pan, add pumpkin pieces, 1 slit green chilli, turmeric powder, salt and 1 cup of water and cook covered till the pumpkin pieces are tender. Do not overcook the pumpkin.
4. Add the ground coconut paste and mix well and cook at low flame for 3-4 minutes.
5. Then add beaten yogurt and mix well and stir continuously until heated through, about 2 minutes and switch off the flame. Don't allow to boil.
6. Heat coconut oil in a pan and splutter mustard seeds and add fenugreek seeds, dry red chillies and curry leaves.
7. Switch off the flame and add chilli powder and mix.
8. Pour this seasoning over the pulissery…Keep it covered for 10 minutes and then mix well and serve with rice…