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Pulinkari
- Pumpkin or squash or zucchini (cut into one inch cubes) - 2 cups
- Coconut - 2 tablespoon
- Chili powder - 1 teaspoon
- Coriander seeds - 1 teaspoon
- Methi seeds - ¼ teaspoon
- Turmeric powder - ½ teaspoon
- Tuar dal - 1 tablespoon
- Urad dal - 1 tablespoon
- Tamarind extract - 1 tablespoon
- Hing powder - 1 teaspoon
- Curry leaves - a few
- Dry red chilies - 2
- Salt to taste
- Oil - 1 teaspoon
In a frying pan, roast the coconut with the coriander, methi, urad dal and
tuar dal until brown (use low heat). Grind the mixture into a paste when cool.
Cook the pumpkin with the chili powder and turmeric powder and salt. Add the
tamarind extract and simmer for a few minutes. Add the coconut paste, hing
powder and the curry leaves. Heat the oil in a frying pan and pop mustard seeds
and dry red chilies and add to the mixture.
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