Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Medium | Pumpkin, White-Green | about 800 grams |
| 1/2 | Medium | Coconut | Grind |
| 1 | Teaspoon | Jeera/Cumin Seeds | Grind |
| 1 | Teaspoon | Turmeric Powder | or small piece of haldi |
| 2 | Medium | Onions | 1 - 1/2 grind. 1/2 slice |
| 4 | Medium | Chillies Green | Mince |
| 1 | Piece | Ginger | Mince |
| 1 | Tablespoon | Vinegar | or lime juice of 1 lime |
| Few | Coriander Leaves (Kothmeer) | Mince | |
| As Required | Salt | to taste | |
| 1 | Tablespoon | Ghee | or cooking oil. |
Method
Scrape and grind the coconut with jeera and turmeric. Extract 1/2 cup thick juice, and 1 cup thin juice.
Wash the pumpkin, cut it in half, remove the pith and seeds, and make serving size pieces. Peel and slice the onions,(keep aside slices of half onion for seasoning) remove the stems and cut the chillies, scrape the ginger and mince it, wash the curry leaves, and cut them in bits, Boil this in the thin coconut juice till cooked.
Make seasoning of ghee or cooking oil and 1/2 sliced onion, and add to the boiling curry.
Add salt to taste, and some vinegar or lime juice.
Lastly just before putting the stove off, add the thick juice, and allow it to simmer for a little while.
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