Pumpkin Fugadh

Ingredients

 * 1/2 kg Diced butternut Pumpkin/squash (1.1 lb)
 * 1 Finely chopped onion
 * 1 Finely chopped tomato
 * 1/2 ts Mustard seeds
 * 1/4 ts Turmeric
 * 4 tb Oil
 * 400 ml Coconut cream (About 1 1/2 cup)
 * 200 ml Water (about 1 cup)
 * Salt to taste
 * Coriander leaves For garnish

Directions
Heat oil and cook mustard seeds until they burst. Add chopped onion and fry until tender. Add chopped tomato and turmeric, cook briefly approximately 2 minutes). 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/large you dice. Garnish with chopped coriander.