1 1/3 teaspoons table salt
1 1/3 cup pie pumpkin, peeled and cubed
1 1/3 cup white pumpkin, peeled and cubed
2 tablespoon coconut oil
½ tsp brown mustard seeds
3 green chiles, stemmed and slit
10 to 12 fresh curry leaves
1 tbsp grated cane jaggery
¼ cup grated fresh coconut
Place a non-stick saucepan over medium heat and add 1 cup (200ml) water, the salt, the pie pumpkin, and the white pumpkin. Bring to a boil and cook, stirring frequently, for 10 to 12 minutes or until the pumpkin is soft.
Remove from the heat and mash lightly with the back of a ladle.
Place a non-stick sauté pan over medium heat and add the coconut oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the chiles and curry leaves.
Add the mashed pumpkin and stir. Add the jaggery and cook, stirring, until it is dissolved. Sprinkle with the coconut and serve hot.