Ingredients:

5 ounces freshly grated coconut, dried

8 cashews

1 tablespoon poppy seeds

2 tablespoons sunflower oil

1/2 teaspoon black mustard seeds

2 dried red chiles, broken in half and seeds shaken out

6 curry leaves

1/2 teaspoon turmeric

11 ounces pumpkin, peeled and chopped into 1/2-inch cubes

3 tablespoons soft brown sugar

Salt, to taste

2/3 cup milk

 

Directions:

Put the coconut, cashews, poppy seeds, and 1/4 cup of water in a blender and grind to a paste. Add water as necessary to make a fine paste. Set aside. Heat the oil in a heavy pan and add the mustard seeds. When they pop, add the chiles and the curry leaves. Sprinkle in the turmeric and pour in the coconut paste at once. Stir to blend. Add the pumpkin and a couple of tablespoons of water. Add the sugar and salt. Pour in the milk and bring to a boil. Reduce the heat and simmer until the pumpkin is just tender but still holds its shape, about 10 to 12 minutes. Serve hot with rice.

 

Serves 4