Red Pumpkin (Parangikkai) Masiyal

Ingredients:

Parangikkai (Pumpkin- Red)             400 gms
Vatral MIlagai (Red Chillies)              3 - 4
Milagu (Pepper Corns)                      1 tsp
Kadalai paruppu (Bengal gram)        1 Tsp

Shredded Coconut                            3 Tsp

Salt                                                    per taste

Perungkaya podi (Asafoetida powder) a Pinch

Oil                                                      2 Tsp

Mustard seeds                                   1 Tsp

Lemon Juice                                      1Tsp (optional)

Curry Leaves                                      a few

Method:

1. Wash and de-skin pumpkin and cut it to small pieces.

2. In a thick -bottomed pan, add enough water to cover the pumpkin pieces. Add salt and and boil until the pieces are tender.

3. Traditionally they used Gingelly oil but refined oil works fine too. Heat a tsp oil in a pan and fry the channa dal, chilles, pepper and coconut.  Add  asafoetida and grind to a smooth paste.

4. Add the paste to the boiled vegetable and mix together mashing the pumpkins nicely. Bring the mixture to a boil and switch off.

5. Heat oil in  a pan, splutter mustard seeds and pour it over the Masiyal. Add curry leaves.

6. When it is lukewarm, add  lime juice. (optional)