Mathangha Elisherry (Pumpkin Curry)

Ingredients

Pumpkin cut into small cubes – 500gm

Coconut grated – half of a coconut

Green chilli – 2 nos.

Red chilli powder – ½ tsp

Cumin seeds – ½ tsp

Turmeric powder – ½ tsp

Garlic – 3 cloves

Water – as required

Salt to taste

Method

Cook pumpkin with green chilli, salt and water. Grind coconut, cumin, turmeric, red chilli powder and garlic into a fine paste. When the pumpkin is cooked, add the ground paste of coconut and other ingredients. Mix and mash the pumpkin into a thick gravy consistency. In a pan, heat oil and add mustard seeds; when it starts to slutter and curry leaves and 3 tbsp of grated coconut. Mix well till it turns golden brown in color. Keep it aside. When the pumpkin curry starts to boil and is completely cooked and done; add the mustard, curry leaves and coconut mixture into the curry. Mix well. Take the pan out of the flame and serve with rice and fish curry.