Mathanga curry/Pumpkin curry

Mathanga/pumpkin  – 2 cups
Grated coconut   – 1 cup
Green chillies  – 2 nos
Oil as needed
Mustard seeds – 1 tsp
Kadala parippu/ chana dal – 1/2 tsp
Urad dal  – 1/2 tsp
Asafoetida  – a pinch
Curry leaves  – few

Cut pumpkin into small cubes. Heat oil in a pan,  splutter mustard seeds. Add asafoetida, kadalaparippu, urad dal, saute till brown. Add mathanga, sprinkle little water, salt  and cook it. Grind coconut and green chillies in a mixie just one or two whips. When the pumpkin pieces are cooked, add curry leaves, ground coconut and green chilli mixture. After 5 minutes switch off the stove.

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