Pumpkin in Spicy Mustard Yogurt
Pungent mustard, chilies, and roasted coconut give this unique easy, healthy, vegetarian recipe an unusual but delicious combination of flavours.
¾ teaspoon salt ( divided into 2 )
2 teaspoons grated ginger ( divided into 2 )
1 cup plain, unflavoured yoghurt
2 tablespoons milk
1/2 teaspoon whole cumin ( roasted and ground )
1/4 teaspoon Kashmiri chili powder or regular chili powder
1/2 teaspoon mustard powder
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh mint
2-3 dry red chilies
1/4 cup freshly grated coconut
1 tablespoon coconut oil
Boil diced pumpkin with ¼ teaspoon salt and 1 teaspoon freshly grated ginger, uncovered for about 10-12 minutes until very soft. Drain and allow to cool.
Combine yoghurt, milk, remaining salt,...
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