1 lb pumpkin2 tablespoonfuls desiccated coconuta few curry leaves1 teaspoonful coriander powder½ teaspoonful cumin powder1-1/2 tsp asofoetida1/4 teaspoonful turmeric1/4 teaspoonful black mustard seed1 teaspoonful gheesalt to taste28g (1 oz) creamed coconut1 cup hot waterWash the pumpkin. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into small cubes. Dry roast the coconut until dark brown. It requires constant stirring to prevent the coconut from burning. In a food processor, grind the coconut add water to a smooth paste. In a medium-sized pan heat the ghee, add the mustard seeds and splutter, then add the curry leaves and the spices (coriander, cumin and turmeric) and fry for half a minute. Dissolve the creamed coconut in hot water and add it together with the salt. Add the ground ingredients and lastly add the pumpkin pieces and bring to a boil. Simmer covered for 12-15 minutes or until a skewer when inserted goes through.
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