Pumpkin Fugadh
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1/2kg diced butternut pumpkin 1 finely chopped onion 1 finely chopped tomato 1/2 tsp mustard seeds 1/4 tsp tumeric 4 tblsp oil 400ml coconut cream 200ml water salt to taste coriander leaves for garnish |
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Heat oil and cook mustard seeds until they burst. Add chopped onion and fry until tender. Add chopped tomato and tumeric, cook briefly (approx 2 mins). Put in the diced pumpkin, salt and water. Stir well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin is soft - this depends on how small or large you dice. Garnish with chopped coriander. This is ideal as an accompaniment to a very hot curry and kids (mine anyway) love it. |