Ingredients
4 cups diced (1 inch cubes)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
5-6 curry leaves OR 2 tablespoons shredded unsweetened coconut
2 tablespoons oil
Salt to taste
Instructions
In a medium wide bottom saute pan or a skillet, heat oil and when the oil is hot, add mustard seeds and allow them to crackle. Have a lid handy in case if mustard seeds splutter a lot, this will take a couple of minutes.
Add cumin seeds and curry leaves, if using, and saute for another minute or so.
Add pumpkin/ squash and toss. Reduce heat to low and cook covered for about 15-20 minutes, tossing every 3-4 minutes, to make sure all sides are cooked and pumpkin does not burn. Take the largest piece and cut thru, if it is cooked, it will cut thru easily.
Add salt and cayenne powder (3 pinches) if you like some heat. If you are using coconut powder, add it now and mix well. Sprinkle some lemon juice, garnish with chopped cilantro and serve with bread.
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