• 1 cup red pumpkin
  • 1 cup white pumpkin
  • 6 green chillies
  • salt (namak) to taste
  • 2 tblsp coconut (narial) oil (tel)
  • 10-12 curry leaves (kari patta)

cooking time:

  1. Wash and slit the green chillies and keep aside. Cut Pumpkin into cubes.
  2. Boil the vegetables in 1 cup water with salt and slit green chilies. Stir frequently till the vegetables are soft and completely cooked.
  3. Mash the vegetables lightly with a ladle, pour the raw coconut oil, mix and add the curry leaves.
  4. Adjust salt to taste and serve.