Prepare a checklist. Keep essentials close at hand

Keep essentials within reach

To make the paste: Heat 1 tablespoon of coconut oil in a pan over low heat. Add the grated coconut, red chilies and curry leaves; fry until the color of the coconut changes a little. Remove from the heat.
On low flame, add 1 tablespoon of oil to the pan and roast the peanuts for 6 minutes. Remove from the heat. cool. when you rub the roasted peanuts with your hands, the skin will peel off. Grind the roasted peanuts with coconut mixture in a blender. Do not add water; make a smooth paste

Pumpkin rind is difficult to cut. I micro waved the large piece for 3 minutes. Then I cut it into small pieces. I removed the rind. In a heavy-bottomed pan over medium heat, add 1 tablesp oon oil. Add mustard. Let it splutter then add fennel seeds, fenugreek seeds and asafetida powder. After a minute add Onion, garlic, green chilies, curry leaves. Sauté together, add pumpkin pieces. Add turmeric powder and chili powder and sauté, 3-4 minutes. Do not over cook. Let it get a little soft

Take the cooked pumpkin out. Heat 1 tbsp of oil in the same pan over medium heat to add the coconut paste. Add 2c water little by little and stir. 3-4 minutes; When it get aromatic and the raw smell goes away, add salt; Stir for 3-4 minutes, then add masala powder and the cooked pumpkin. Cook for a couple of minutes, let the flavors blend in.

Stir in curry leaves and coriander leaves. Add 2 tablespoons of oil; Stir for 3-4 minutes. Delicious nutritious aromatic pumpkin masala is ready. Turn off the stove. Transfer the pumpkin masala to a serving bowl. Serve with rice, chapatis, paranthas or dosai