2 tablespoons oil

1 teaspoon brown mustard seed

1 stalk curry leaves

1 onion, chopped

1 clove garlic (optional)

3-4 medium-length green chilies

1 lb (500 g) pumpkin, peeled and cubed

½ teaspoon ground turmeric

Salt to taste

½ cup (125 ml) water (or a little more)

3 tablespoons grated fresh or dried unsweetened coconut

METHOD

Heat the oil in a wok. Add the mustard seed and curry leaves and fry until the mustard seed sputters and the curry leaves are brown. Add the onion, garlic and green chilies and stir-fry until the onion is transparent. Add the pumpkin and stir to coat with oil and spices. Add the turmeric, salt and water, stir, cover and simmer until the pumpkin is cooked but not soft and stir-fry for another minute before serving.