Pumpkin (Poosanikai) Poriyal

How to Prepare

1. Peel and chop the pumpkin into small, uniform cubes (about 1 inch).
2. Heat 4 tablespoons of oil in a large pan or wok over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they start to splutter.
4. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal, and sauté until golden brown.
5. Add 4-5 dried red chilies and a pinch of asafoetida, and sauté for 30 seconds.
6. Add the chopped pumpkin cubes and mix well to coat with the tempering.
7. Add salt to taste (about 2 teaspoons) and 1 teaspoon of turmeric powder, and stir.
8. Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally, until the pumpkin is tender.
9. Add 1 cup of grated coconut (fresh or frozen) and mix well.
10. Cook uncovered for another 2-3 minutes, stirring to combine flavors.
11. Garnish with chopped coriander leaves (optional) and serve hot with rice or roti.