- Pumpkin - 200 Grams (sort of winter pumpkin)
- Bulb - 1 Piece (finely chopped)
- Green chili - 1 piece (finely chopped)
- Mustard seeds - 1/2 Teaspoons
- Caraway seeds - 1/2 Teaspoons (optional)
- Turmeric powder - 1/2 Teaspoon
- Sprigs of curry leaves - 2 Pieces
- Grated coconut - 3/4 Glass
- Coconut oil - 1 st. a spoon
- Salt - - To taste
Cut the pumpkin and set aside with the chopped onions and chili (keep everything separately, but closer to yourself). In a frying pan, heat the coconut oil and add the mustard there, when the mustard starts to crack, add the cumin. As soon as the cumin begins to hiss, add the onion and fry until it is clear. Add the curry leaves and chili. Cook for a minute. Add the pumpkin. Add the turmeric and fry for about a minute. Cover and let the pumpkin cook in your own steam. Do not add enough water to the pumpkin. Cook for 7-8 minutes, then add a grated coconut. Stir everything, season with salt and cover, cook for a couple of minutes. The dish is ready. Serve hot with rice. Bon Appetit.
Servings: 2-3