Recipe - Pumpkin Fugadh

One half kg Diced butternut
Pumpkin/squash
(1.1 lb)
1 Finely chopped onion
1 Finely chopped tomato
One half teaspoon Mustard seeds
One fourth teaspoon Turmeric
4 tablespoon Oil
400 ml Coconut cream
(About 1 One half cup)
200 ml Water (about 1 cup)
Salt to taste
Coriander leaves
For garnish

Mild sweet curry ideal as compliment to a really hot curry.

Heat oil and cook mustard seeds until they burst. Add chopped onion and
fry until tender. Add chopped tomato and tumeric, cook briefly
approximately 2 minutes). Put in the minced pumpkin, salt and water. Stir
well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin
is softthis depends on how small/large you dice. Garnish with chopped
coriander. WALT

Philippa Jane Wightman P.O. Box 270, The Gap Q Australia

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini