2. Add them in pressure cooker, add water upto the level of pumpkin pieces, add some salt and cook for 2 whistles. I kept for 3, so they got too mushy.
3. In a non stick pan, add oil, mustard, cumin seeds, 2 dry red chillies, fistful of pumpkin pieces(optional). Keep a lid immediately to avoid pumpkin seeds splattering. Now carefully add 1 medium onion chopped, 2 green chillies chopped (dont add more chillies as this chrry should be milder) , curry leaves, tiny pinch of hing, turmeric and mix well. Now add the boiled pumpkin pieces along with the water.
4. Now make a fine paste with 4 tbsp yogurt, 4 tbsp freshly grated coconut, 1 tsp cumin seeds.
5. Add this paste to the curry, and adjust salt, you can add 1-2 tsp sugar to balance the taste.
6. Garnish with Coriander leaves and serve with any roti or rice. We had it with Akki Roti and it was very yummy.
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