Ingredients
pumpkin or squash or zucchini (cut into one inch cubes) – 2 cups
coconut – 2 tablespoon
chili powder – 1 teaspoon
coriander seeds – 1 teaspoon
methi seeds – 1/4 teaspoon
turmeric powder – 1/2 teaspoon
tuar dal – 1 tablespoon
urad dal – 1 tablespoon
tamarind extract – 1 tablespoon
hing powder – 1 teaspoon
curry leaves – a few
dry red chilies – 2
salt to taste
oil – 1 teaspoon
Method
In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown (use low heat).
Grind the mixture into a paste when cool. Cook the pumpkin with the
chili powder and turmeric powder and salt.
Add the tamarind extract and simmer for a few minutes.
Add the coconut paste, hing powder and the curry leaves.
Heat the oil in a frying pan and pop mustard seeds and dry red chilies and add to the mixture.
Source: Maya Nair