Name: Aromatic Pumpkin and Coconut
Yield: Makes about 2½ Cups; Serves 4 to 6
Cuisine: India
Ingredients: ¼ cup water; About 1 cup chopped onion About 4 cups coarsely grated pumpkin (see Note); 1 teaspoon ground coriander; One 1-inch piece cinnamon or cassia stick; 1 cup fresh or frozen grated coconut; 1 teaspoon sugar; 1 large or 2 small bay leaves; 1 teaspoon salt; About ¼ cup small coriander sprigs (optional); Scant 2 tablespoons vegetable oil; 2 dried red chiles, stemmed; ¼ teaspoon nigella seeds; ½ teaspoon cumin seeds

Preparation info

Makes about 2½ Cups ; Serves
4 to 6

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

This intriguing Bengali dish is an ingenious and delicious way to serve pumpkin. The pumpkin and coconut are both grated, then cooked together with savory and aromatic spices to a tender mass, with no extra liquid, no sauce or gravy. Flavors are subtle, with a hint of sweet and a touch of heat. We serve it as a cross between a vegetable dish and a condiment.