Ingredients
Scale
- 30 ml Coconut Oil
- 1 tsp Mustard Seeds (avoid if on the AIP)
- 10–15 Curry Leaves
- ½ tsp Turmeric Powder
- 200 gr Onion (sliced)
- * Green Chili (to taste (optional) (*avoid if on the AIP))
- 600 gr Red Pumpkin (diced)
- ¼ cup Fresh Coconut (grated)
- ¼ cup Coconut Milk
- Salt (to taste)
- 1 tsp Coconut Sugar (optional)
- ½ cup Water
Instructions
- Heat up the oil in a thick bottom pan, add the mustard seeds and, once they start to splatter, add the curry leaves, onion, turmeric, chilly and sauté for two minutes.
- Toss in the diced pumpkin and sauté for two more minutes.
- Add in the grated coconut, coconut milk, salt, sugar and water.
- Cover and let cook until the pumpkin is tender.
- Serve hot.
- Category: Starter
- Cuisine: Indian