Spicy Mashed Pumpkin

This is one of my own recipes and the motivation for this comes from the trouble that we all have while peeling and chopping the pumpkin into small cubes. So finally i found this another way of cooking pumpkin, which takes very less effort and time and yet retain the yummy taste of pumpkin curry.

The only twist I did here was that instead of peeling the skin and then chopping the pumpkin, I just put the Kent cut pumpkin in the pressure cooker and cooked for 3 whistles. Once it cools down, i mashed it with the knife. The best part of this preparation is that the pumpkin skin can be used too in the curry.

Ingriedients:
Pumpkin\ Kaddu - Kent cut
Mustard seeds - half teaspoon
Jeera\ Cumin seeds - half teaspoon
Turmeric powder - 1 teaspoon
Hing\ Asoefatida
Green chillies -2
Karipatta - 4-5 leaves
Jaggery - 2 tablespoon
Salt
Oil - 1 tablespoon

Procedure:
1. Wash the pumpkin, and cut it into two parts or such that it fits in the pressure cooker and take cook for 3 whistles. Do not peel the skin. Once it cools down, mash it with a knife.
2. Take a vok, add 1 tablespoon oil.
3. Once oil is hot, add half teaspoon mustard seeds.
4. Once the mustard seeds splutter, add the cumin seeds, hing, green chillies and karipatta leaves.
5. Next add turmeric powder.
6. Finally add the mashed pumpkin.
7. Add salt and then add jaggery and mix well.
8. Let it cook for around 5 minutes on a low flame with the lid open.
9. Garnish with chopped coriander leaves.

The delicious spicy mashed pumpkin is ready.

Serve it as a side dish with rice or roti.

Notes:
1. Instead of mashing the boiled pumpkin, you can also cut it into small cubes. It is easier to cut the boiled pumpkin rather than the raw one.