|
Ingredients
|
Quantity
|
|
Pumpkin or squash or zucchini (cut
into 1” cubes)
|
2 cups
|
|
Coconut
|
2 tbsp
|
|
Chilli powder
|
1 tsp
|
|
Coriander seeds
|
1 tsp
|
|
Methi seed s
|
¼ tsp
|
|
Turmeric powder
|
½ tsp
|
|
Tur daal
|
1 tbsp
|
|
Urad dal
|
1 tbsp
|
|
Tamarind extract
|
1 tbsp
|
|
Hing powder
|
1 tsp
|
|
Dried red chillies
|
2
|
|
Salt
|
to taste
|
|
Oil
|
1 tsp
|
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 chilli 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 chillies and add to the mixture.
