1 big piece yellow pumpkin (tender pumpkin tastes good)
1 tablespoon grated coconut
1 teaspoon oil
1/2 teaspoon mustard
1 teaspoon Urad dhal
2 Red chillies
A pinch of asafotida powder
Few curry leaves
Salt – 1/2 teaspoon or as per taste
Directions
Remove the skin and seeds from the pumpkin. Cut into small pieces. In a kadai, put one teaspoon oil. When it is hot add mustard seed. When it pops up add urad dhal, asafotida powder and red chillies split into half with curry leaves. Add pumpkin pieces. Add salt and sprinkle little water. Cover it and cook till the vegetable is soft and no water in the curry. Add the coconut and mix well.
