Ingredients
200 Gm Red Pumpkin
1 cup Thick Yogurt
1-2 Green Chilies
1/2 tsp Mustard Seeds
Pinch of Asafoetida
5-6 Curry Leaves
1/2 tsp Desi Ghee
1/2 tsp Sugar
1 tbsp Roasted Groundnuts coarsely crushed
Salt to Taste
Preparations
Chop the pumpkin into cubes and let them boil. Once soft, let the pieces cool and mash them well.
Take a bowl of yoghurt and beat it well. Mix the mashed pumpkin. Add finely chopped green salt and sugar. Mix well.
Prepare the tempering by heating ghee in a tadka pan and adding mustard seeds,
curry leaves and asafoetida. Pour the tempering on the raita and mix
again. Serve chilled, spreading the peanuts on top for a crunch.
NOTE- for a better taste, you may grind coconut, green chilies with jeera and add to the curd, along with pumpkin and temper it.
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