Tiyya Gummadikaya Kobbari Kura / Sweet Pumpkin Coconut Curry

Ingredients :

• 2 cups chopped Pumpkin pieces
• 1/4 cup Fresh Grated Coconut
• 1 pinch Turmeric powder
• 1/2 sp Red Chilli Powder
• 1 sp Grated Jaggery (optional)
• Salt to taste

For popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash, peel and cut gummadikaya into middle.
• Remove the inner flesh, seeds & cut into small pieces.
• Heat oil in a pan add popu & fry for 2 mins.
• When they splutter add pumpkin pieces, curry leaves and stir.
• Now add turmeric powder, salt & sprinkle little water and mix well.
• Cover and cook on low flame, keep stirring in middle.
• When it done add red chilli powder, grated coconut and stir well.
• Continue to cook on low flame for 1 or 2 mins without lid.
• When done turn off the flame & transfer into a serving bowl.
• Tiyya gummadikaya kobbari kura is ready to serve.