- 1 Cup White Pumpkin (cubed)
- 1/4 cup Bengal gram dal
- 1/2 Tea spoon turmeric powder
- 5 Nos green chillies
- 1/2 Cup Grated coconut
- 4 Nos small onions (sliced thin)
- 1/2 Tsp Fennel seeds
- 1/2 Tsp mustard seeds
- 1 tsp urad dal
- 1 Sprig curry leaves
- 2 Tsp oil
- Salt to taste.
Make a paste of grated coconut, green chillies and fennel seeds.
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
Let the mustard seeds splutter, Now add onion and saute.
Add the Bengal gram dal and white pumpkins and saute.
Now add salt , turmeric powder and water.
Cover and cook, when the dal is 3/4 cooked, add the ground coconut paste.
Add water and cook Till the pumpkin is well done.
Note: you can soak the dal for some time before cooking, this will reduce the cooking time.