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

Method of 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.

Nazeema Hamza