Ingredients

• 250 g - pumpkin, peeled and cubed
• 6 cups - spinach, finely chopped
• 1.5 cups - grated coconut
• 2 cms ball - tamarind
• 5 to 6 - dry red chillies
• 8 flakes - garlic
• 2 tbsp - oil
• Salt to taste

How to Make Spinach and Pumpkin Curry

• Heat 2 tsp of oil and roast the chillies. Grind them with coconut and tamarind to make a very smooth paste.
• Heat oil in a kadai. Add peeled garlic flakes and fry till dark brown.
• Add spinach, pumpkin and salt.
• Pour 1/2 cup of water, cover and leave on low heat till the vegetables are cooked.
• Add the ground paste and some water to make a creamy gravy.
• Simmer for 2-3 minutes.
• Serve hot with rice.