Ingredients
400 g white pumpkin, peeled and diced
2 tbsp vegetable oil
1 tsp mustard seeds
1 medium onion, finely chopped
2 green chilies, slit
1 tsp turmeric powder
200 ml coconut milk
Salt to taste
2 tbsp fresh coriander, chopped
Method
Heat the vegetable oil in a large pot over medium heat.
Add the mustard seeds and wait for them to crackle.
Next, stir in the chopped onion and green chilies, cooking until the onion turns translucent.
Sprinkle in the turmeric powder, then add the diced pumpkin and salt, mixing well.
Pour in the coconut milk and simmer until the pumpkin is soft. Finish by garnishing with fresh coriander.
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