Pumpkin Kootu Recipe | Food Diaries | Zarnak Sidhwa | Indian Food

Method:
Dry roast chana dal and urad dal in a pan. Keep aside. In the same pan, dry roast coriander seeds, cumin seeds, 3 dry red chilies and the cinnamon stick till fragrant. Keep aside and cool. Grind into a dry powder. Add coconut to the ground powder with a little water. Make a smooth paste out of it. Heat oil. Add black mustard seeds, cumin seeds, dry red chilies and some curry leaves. Let these splutter. Add the chopped tomato. Cook till they soften. Add the pumpkin cubes, turmeric powder and salt. Sautee for a few minutes. Then add a cup of water, cover the pan with a lid and let the pumpkin cook for 5 minutes. Add the ground coconut paste. Let this cook until the pumpkin softens. Keep stirring occasionally as the ground paste has a tendency to stick to the pan. Once the pumpkin is done, add the tamarind paste and bring to a boil. Serve with rice, rotis or pooris.

Method:
Beat the eggs, add in the vanilla essence, powdered jaggery, olive oil and coffee mixed with warm milk. Now fold in all the remaining ingredients. Mix well and pour into a greased and lined cake tin. Bake at 180 degrees c for about 20 minutes or until a tooth pick inserted in the center comes out clean.