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Ingredients
- 1 lb piece pumpkin
- 1 zucchini
- 1 cup firmly packed unsweetened flaked coconut
- 4 fresh hot green chiles, stemmed
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 cup water, as needed, plus 1 cup
- 1 1/2 cups plain yogurt, whipped smooth
- 1/2 tsp ground turmeric
- 1/2 tsp ground black pepper
- 3 tbsp coconut oil
- 1 tsp brown mustard seeds
- 1 dried chile, broken in half and seeds discarded
- 1/4 tsp fenugreek seeds
- 12 fresh or 24 dried kari leaves, finely shredded
Details
Servings 6
Preparation
Step 1
If using a piece of pumpkin, peel it, scrape out the seeds and cut into 1 inch pieces. If using a butternut squash, do the same. Halve the zucchini, then cut it into 2 inch pieces.
In a food processor, combine the coconut, chiles, cumin seeds, and salt and process until smooth. If necessary, gradually add a little water, but not more than 1/2 cup. Transfer to a small bowl and stir in the yogurt.
In a saucepan over high heat, bring the 1 cup water to a boil. Stir in the turmeric and pepper, then add the pumpkin and zucchini and mix to coat the vegetables with the turmeric water. Reduce the heat to low, cover, and simmer until the vegetables are soft, about 10 minutes. Add the coconut-yogurt mixture and mix carefully so as to not crush the vegetables. Taste and adjust the seasonings. Remove from the heat.
In a small frying pan over high heat, warm the oil. When hot, add the mustard seeds and cover the pan. When the seeds stop sputtering, after about 30 seconds, uncover and add the chile pieces and fenugreek. Cook, stirring, until the fenugreek turns darker brown, about 15 seconds. Remove from the heat. Stir in the kari leaves and pour the entire contents of the pan over the pumpkin. Mix well, taking care not to crush the vegetables.
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