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.