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Pumpkin Kootu

Pumpkin stew

small pumpkin ( I like to buy small green pumpkins in farm stands in the Summer )

water to cook pumpkin

salt to taste

1/4 tsp. turmeric powder

2 ~ 3 dried red chili peppers

2 whole black peppercorns

1/4 tsp. cumin seeds

1/2 cup fresh shredded coconut or dry unsweetened shredded coconut

1/2 tsp. vegetable oil

1/4 tsp. black mustard seeds

1/4 tsp. urad daal 

1 sprig curry leaves

1/4 tsp. flour 

Cut pumpkin into chunky pieces after washing well, and cook pumpkin in a pan covering with water with salt and turmeric in medium heat until tender. ( Green pumpkin needs less water. )

While the pumpkin is cooking, use the blender to grind the dried red chili peppers, black peppercorns, cumin seeds and coconut ( save some for tempering ) in a little water until everything are mixed well and coarsely fine.

When the pumpkin is cooked well, but not mushy, add the grounds coconut paste and mix well, and let it cook together for a few minutes till the raw smell is gone, turn off the stove and cover the pot.

Heat oil in a small heavy sauce pan, add the mustard seeds and urad daal. When the mustard seeds pop, add the remain of coconut and curry leaves and stir well until the coconut is getting brown. Add the spice mix into the pumpkin and let it all simmer together for a few minutes.

Mix the flour in 1 tsp. cold water and add it into the pumpkin kootu and stir.