Cheynempet Pusknika

Ingredients 

• 225 grams pumpkin
• 1 small onion
• 1/4 inch ginger piece 
• 1 Garlic clove
• 2 green chillies
• A few sprigs of fresh coriander leaves
• 2 teaspoons oil
• 1 teaspoon fenugreek seeds (methi dana)
• 2 tablespoons scraped fresh coconut
• Salt to taste

Method

1. Scoop out the seeds, peel and wash pumpkin. Cut the flesh into cubes. Parboil with little turmeric powder. Peel, wash and chop onion.
2. Peel, wash and chop ginger roughly. Peel, wash and chop garlic. Remove stems, wash, slit, de-seed and chop green chillies. Clean, wash and chop coriander leaves.
3. Heat oil in a pan and add fenugreek seeds. Sauté for few seconds and then add chopped onion, ginger, garlic and green chillies. Cook until the onions are soft.
4. Add the pumpkin, scraped coconut and salt. Cover the pan and finish cooking over low heat for five to ten minutes. Stir in chopped coriander leaves and serve hot.

Nutrition Info