Pulinkari

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Ingredients

• Pumpkin or squash or zucchini (cut into one inch cubes) - 2 cups
• Coconut - 2 tablespoon
• Chili powder - 1 teaspoon
• Coriander seeds - 1 teaspoon
• Methi seeds - ¼ teaspoon
• Turmeric powder - ½ teaspoon
• Tuar dal - 1 tablespoon
• Urad dal - 1 tablespoon
• Tamarind extract - 1 tablespoon
• Hing powder - 1 teaspoon
• Curry leaves - a few
• Dry red chilies - 2
• Salt to taste
• Oil - 1 teaspoon

Preparation

In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown (use low heat). Grind the mixture into a paste when cool. Cook the pumpkin with the chili powder and turmeric powder and salt. Add the tamarind extract and simmer for a few minutes. Add the coconut paste, hing powder and the curry leaves. Heat the oil in a frying pan and pop mustard seeds and dry red chilies and add to the mixture.