Ingredients vegetarian 4 servings

• 1 long bit white pumpkin
• 1 cup thick curd
• ¼ cup grated coconut
• 3-4 green chillies
• 1 tsp mustard and oil each
• ¼ tsp hing
• Salt to taste

Directions

1. Remove the skin and seeds from the pumpkin.
2. Grind the pumpkin in a mixer to a coarse paste.
3. Grind coconut and green chillies with required water
4. Now mix the pumpkin paste and coconut paste to the curd.
5. Heat the oil in a khadai and add mustard seeds and hing to it.
6. Add this also to the pachadi.
7. You can keep it in the fridge until you are ready to serve.
8. Just 5 mins before serving add the salt.

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