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.