Cooking Pumkin from Faizoon Jabir

Water/skim milk to cook
salt to taste
sliced garlic
mustard seeds
1 tbpz coconut
1tsp cumin
pandan leaves
green chillies
pepper


Cut it in one inch piece either with or without the skin, cook with water or skim milk, until tender but not mushi with little salt, sliced garlic.
Grind together mustard seeds, 1 table spoon of coconut, 1 table spoon of rice. 1 tsp cumin
Once the pumpkin is cooked enough on another pan temper onions, curry leaves, pandan leaves, green chilis add some salt, pepper and then the boiled pumpkin mixture and then the coconut mixture, finally add some thick milk and simmer.
If its not spicy enough add some more pepper.