Ingredients

• 1/2 cup - yellow pumpkin, peeled, seeds removed and cubed
• 1 tsp - oil
• Turmeric powder, a little for colour
• Salt as needed
• To grind:
• 4 tbsp - coconut
• 3/4 tsp - cumin
• 3 to 4 - red chillies or according to your taste
• 4 - small onions
• To temper:
• 1 tsp - mustard
• 1 tsp - urad dal
• 1 sprig - curry leaves

How to Make Yellow Pumpkin Dry Curry

• First grind coconut and red chillies. Add water, cumin and onion.
• Grind for a moment to make it a coarse paste and keep aside.
• Clean the pumpkin and keep aside.
• Heat kadai and add the tempering items one by one in hot oil.
• Add the cut pumpkin cubes and fry for a minute.
• Add turmeric, salt, the ground coconut mixture and a little water. Mix well.
• Close the kadai with a lid to make sure the pumpkin gets cooked. Keep the flame low.
• Cook for about 4-5 minutes, stirring now and then.
• After the pumpkin is cooked and water evaporates completely, cook on a high flame till the coconut mixture turns to a golden brown colour.
• Serve as an accompaniment for rice.
• Recipe courtesy: Rak's Kitchen