Ingredients
Vegetable: 2–3 cups cubed yellow pumpkin.
Tempering (Tadka): 1 tsp mustard seeds, 1 tsp urad dal (split black gram), 1 tsp chana dal (optional for crunch), a pinch of asafoetida (hing), and fresh curry leaves.
Aromatics: 1 medium onion (or 6–8 shallots for better flavor), 2–3 dried red chilies, and 1–2 green chilies.
Seasoning: ½ tsp turmeric powder, salt to taste, and optional ½ tsp jaggery to enhance the pumpkin's sweetness.
Finish: ¼ to ½ cup freshly grated coconut.
Cooking Instructions
Tempering: Heat oil (coconut oil is traditional for flavor) in a pan. Splutter mustard seeds, then add urad dal, chana dal, dried red chilies, hing, and curry leaves.
Sauté Aromatics: Add chopped onions or shallots and green chilies. Sauté until the onions are translucent.
Cook Pumpkin: Add the pumpkin cubes, turmeric, and salt. Toss well. Sprinkle 2–3 tablespoons of water, cover with a lid, and cook on low-medium heat for 8–10 minutes until tender.
Finish: Once the water has evaporated and the pumpkin is cooked, add jaggery (optional) and the grated coconut. Mix gently to avoid mashing the pumpkin, then turn off the heat.