Pungent mustard, chilies, and roasted coconut give this unique easy, healthy, vegetarian recipe an unusual but delicious combination of flavours.
- pumpkin cut into ½” dice, about 150g
- ¾ teaspoon salt – divided into 2
- 2 teaspoons grated ginger – divided into 2
- 1 cup plain, unflavoured yoghurt
- 2 tablespoons milk
- ½ teaspoon whole cumin, roasted and ground
- ¼ teaspoon Kashmiri chili or regular chili, ground
- ½ teaspoon mustard, ground
- ¼ teaspoon freshly ground black pepper
- green chili
- chopped fresh mint, about 3 tablespoons
- 2-3 dry red chilies
- ¼ cup freshly grated coconut
- 1 tablespoon coconut oil
- Boil diced pumpkin with ¼ teaspoon salt and 1 teaspoon freshly grated ginger, uncovered for about 10-12 minutes until very soft. Drain and allow to cool.
- Combine yogurt, milk, remaining salt, cumin, ground chili, ground mustard, black pepper, green chili, mint, and remaining ginger in a mixing bowl. Beat until smooth.
- Heat oil on medium heat and add dry red chilies grated coconut to oil and allow to cook 4-5 minutes, stirring constantly, until light brown in colour. Pour onto yogurt and pumpkin mixture. Serve immediately.
The yogurt and pumpkin are critical, although vegetables like boiled cauliflower and marrow, or raw cucumbers work just as well. The ground spices provide key flavour. The mustard powder gives a nice pungent flavour, but if you are afraid of the heat of the green chili leave it out. You will still have a dish with a lovely aroma of browned coconut. If you don’t have coconut oil, substitute any other non-flavoured oil for a lovely aromatic finish. Or, if you don’t want to add oil, just dry roast the chilies and coconut in a non-stick frying pan. If you are using desiccated coconut, soak in a bit of milk to soften before browning.