Ingredients:
White pumpkin 1 small bar
Green Chili 4
Red Chili 2 Asafotetida 1 pinch
Coconut scrapped 3 table spoons
Curd 1 big cup
Fenugreek 1 tea spoon
Mustard seeds 2 tea spoons
Cumin seeds 1 table spoon
Curry leaves for garnishing
Salt and oil to taste
Cut pumpkin into small square pieces. Cook it with salt. Grind coconut, cumin seeds, fenugreek, red chili, green chili and asafotetida into a coarse paste. Prepare buttermilk from the curd with 2 cups of water. Add salt and ground paste and cooked pumpkin. Stir it well. Boil it for 5 – 7 minutes. Season with mustard seeds and curry leaves. If the coconut oil is used for seasoning, the flavor will be more.
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