Pumpkin with Grated Coconut

Wondering if you read it right? Yes you did pumpkin with grated coconut ! Its the way I grew up eating pumpkin. Goan’s (people from Goa, India) don’t consume pumpkin as regularly as in America .

You know its fall when you see pumpkin everywhere. According to Wikipedia pumpkin is native to North America and is most popularly used in pumpkin pie, puree and soups. My memories of pumpkin growing up in Goa was of it being used as a savory vegetable than that of a dessert. My mom liked to garden and she grew pumpkin, bottle gourd( Opo squash or long melon) and different vegetables every year during the rainy season that runs in the month of June to September. Since I have been seeing a lot of pumpkin, I have been thinking of how many ways have I eaten pumpkin in Goa and the only one I remember is pumpkin with  fresh grated coconut. A simple dish but you can truly enjoy the flavor of pumpkin.

Ingredients

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2 lbs pumpkins
1/2 cup frozen grated coconut (please note for this recipe I used dry grated coconut as I ran out)
1 medium onion
1 red dry chili
1 tsp cumin seeds
3/4 cup water
2 tbsp Oil
Salt

Heat oil, add the whole red chili and cumin seeds. Saute for 15 to 30 sec then add the onions till translucent.
Add diced pumpkin, water and salt to taste. Cook covered till pumpkin is almost soft then add grated coconut stir and cook for another 3-4 minutes.

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