Total Calories: 86
1. Heat the oil in a medium nonstick saucepan over medium-high heat then add the fenugreek, black peppercorns, and asfoetida stir 30 seconds. Mix in the pumpkin, green chili pepper, and salt, and cook, stirring, over medium-high heat until heated through, about 2 minutes. Reduce the heat to low, cover the pan and cook, stirring occasionally, until the pumpkin is soft 20 to 30 minutes.
2. Add the tamarind and coconut during the last 5 minutes of cooking. When completely cooked, mix in the cilantro and let cool to room temperature. Transfer to a serving bowl and fold in the yogurt until just incorporated.
3. Heat the ghee in small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly transfer to the yogurt bowl, mix lightly, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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