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: ⅛ teaspoon
Oil: 2 tablespoon ( I used olive oil, use Coconut oil for authentic taste)
Water: 3 ¼ 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
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.