Mathanga (Pumpkin) curry
Mathanga – 3.5 cups (approx), cut into bite size cubes
Water – 2 cups
Coconut – ⅓ cup
Cumin (jeera) – a pinch
Green chilli – 2, chopped
Turmeric – ½ tsp
Mustard – ½ tspSmall onion – 4, slicedCurry leaves
Coconut – 2-3 tbsp
Cook mathanga with 2 cups water and salt. When it is cooked well, mash it well.Grind together coconut, jeera, green chilli, turmeric powder with 2.5 tbsp water. Add the coconut paste to mashed mathanga, mix well and cook on low flame for 5-7 mins. Heat oil in a pan and crackle mustard. Add sliced onions and curry leaves. Fry till the small onions and coconut turns golden brown the . Pour this over the cooked mathanga.
You can add more water to the mashed pumpkin and continue cooking, if you want.