Coming back to Pumpkins, we did not get these in the Indian stores when we lived in Connecticut. But here in New Jersey, it is different. We get all sort of vegetables. I only hope we do end up getting raw Jackfruit and plenty of Indian mangoes...
Yellow Pumpkin 1 lb cubed
Coconut 3 tbsp (yes be generous)
Green Chillies 6-7
Peanut Oil 1 tbsp
Mustard Seeds 1/2 tsp
Hing a dash
Cumin Seeds 1/2 tsp
Curry Leaves a handful
- Heat oil in a Wok. Toss in the Mustard, Cumin, Hing and curry leaves.
- Once they crackle, drop the slit green chillies. Once they pop, drop in the cubed pumpkin and coconut.
- Sprinkle a scant 1/4 cup of water, cover and cook till the pumpkin is soft. They cook pretty fast. So keep a close eye on them. Adjust Salt.
- Serve them with Akki Rotti.