Ingredients

• 2 cups - Pumpkin or Squash or Zucchini (cut into one inch cubes)
• 2 tbsp - Coconut
• 1 tsp - Chilli powder
• 1 tsp - Coriander seeds
• 1 tsp - Methi seeds
• 1 tsp - Turmeric powder
• 1 tbsp - Tur dal
• 1 tbsp - Urad dal
• 1 tbsp - Tamarind extract
• 1 tsp - Hing powder
• A few curry leaves
• 2 - Dry Red Chillies
• Salt to taste
• 1 tsp - Oil

How to Make Pulinkari

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