Pumpkin In Coconut Milk
- Pumpkin250 – 350 grm
- Coconut Milk2 Cup
- Onion½ cup Chopped
- Green chillies2 sliced
- Roasted dill seeds1 tsp
- Turmeric powder¼ tsp
- Garlic 2 crushed
- Desiccated fine / or coconut flour4 tbs
- Cinnamon stick3 cm
- Freshly ground mustard seeds½ tsp
- Desiccated fine or coconut flour 4 tbs
- Salt to taste
Mix the ground mustard paste and desiccated fine / coconut flour with ¼ cup of water keep aside.
Wash and cut the pumpkin into large squares with skin on (approx. 4 – 5 cm). Add 2 cups of water and all the dry ingredients. Cook for few minutes covering the pan till the pumpkin is tender. Add the coconut milk together with the mustard paste and cook for further 5 minutes. Turn carefully. Take care not to squash the pumpkin.
A tasty and healthy sides to have with either cooked rice or breads.