Pumpkin Fugadh

Ingredients

 * ½ kg Diced butternut pumpkin/squash (1.1 lb)
 * 1 finely chopped onion
 * 1 finely chopped tomato
 * ½ tsp mustard seeds
 * ¼ tsp turmeric
 * 4 tb oil
 * 400 ml coconut cream (About 1½ cups)
 * 200 ml water (about 1 cup)
 * salt to taste
 * coriander leaves For garnish

Directions

 * 1) Heat oil and cook mustard seeds until they burst.
 * 2) Add chopped onion and fry until tender.
 * 3) Add chopped tomato and turmeric, cook briefly approximately 2 minutes).
 * 4) Put in the diced pumpkin, salt and water. Stir well to coat the pumpkin.
 * 5) Add coconut cream. Cover and cook until pumpkin is soft — this depends on how small/large you dice.
 * 6) Garnish with chopped coriander.