What you need
Pumpkin/ calabaza: 4 cups( chopped into small cubes)
Grated coconut: ½ cup + 3 tablespoon
Salt: ¾ teaspoon or to taste
Green chili: 2 no( I used Serrano pepper, adjust the chili depending upon your spice level)
Cumin seeds: 1 teaspoon
Mustard seeds; ½ teaspoon
Ginger: 1 inch piece( Optional, not in authentic recipes)
Urad dal : 1 tablespoon
Red chili; 1 ( halved into two pieces)
Turmeric: 1/8 teaspoon
Oil: 2 tablespoon ( I used olive oil, use Coconut oil for authentic taste)
Water: 3 1/4 cup
How I made
Peel the skin of pumpkin and wash and cut into small cubes.
In a sauce pot cook cut pumpkin along with turmeric powder, salt and one cut green chilies with 3 cup of water until it well done or 20 minutes.
In the mean time grind 1/ 2 cup coconut with remaining green chili,ginger,cumin seeds and ¼ cup water to form a smooth paste.
Add this ground coconut paste into the cooked pumpkin and check salt if need add some more.
Enjoy with rice and curry.
Preparation time: 30 minutes
Yield: 6 serving
Will you make it again: Yes making more often