Ingredients
50 gms pumpkin (petha)
4-5 green chillies ( there is no other spice)
1/2 tsp mustard seeds
2 tsp oil
curry leaves, salt to taste
Coconut milk ( can be sustituted with normal milk)
The pumpkin has to be peeled and cut into 1/2 inch thin squares. The green chillies have to be slit.
Preparation
Heat the oil in a pan and get the mustard seeds to sputter. Then add the curry leaves and chillies. Add the pumpkin pieces to the pan, cover with a lid and cook till slightly tender. Then add the salt and the coconut milk ( or normal milk) to make a thin gravy. Serve with rice or paratha.
