Ingredients

• 1 lb pumpkin or other firm squash cut into 1" cubes
• 1 tsp tumeric powder
• 1 tsp sweet paprika
• 1 fresh coconut (grated)
• 2c water
• 1 tsp cumin seeds
• 2 tbsp sunflower oil
• 2 tsp black mustard seeds
• 10-15 washed curry leaves
• 4 whole dried red chilies
• 1 tsp salt

Instructions

1. Steam squash in a veggie steamer basket for 5 minutes or so
2. Blend coconut, cumin seeds, turmeric, paprika and water together
3. Heat oil in a large skillet
4. Add chilies, mustard seeds, and curry leaves and fry for a 20 seconds or so
5. Add squash and coconut paste to the skillet and fry for a few more minutes
6. Add coconut mixture to the pan and cook for 10 minutes on low
7. Salt to taste