By Nikita Toppo
This quick and easy bharta goes well with both rice and roti.
2 cups pumpkin (cut into cubes), 4 tsp oil, 1/2 tsp mustard seeds, 2 small green chillies, 1 onion (finely chopped), 1 tomato (finely chopped), salt to taste, 1 tsp sugar, 1/2 tsp turmeric powder, 1 teaspoon kitchen king masala, 2 sprigs cilantro (finely chopped), a fistful grated coconut, 1 tsp red chilli powder
Boil water in a saucepan and cook the pumpkin pieces with little salt till done. When cooled, scoop the pumpkin pulp and discard the peel.
In a pan, heat 2 tsp oil and add mustard seeds, green chilies and mix well.
Then add onions and tomato along with salt and sugar. Stir well and add masala and turmeric powder and cook for 3 minutes.
Add the pumpkin pulp, grated coconut, adjust salt, red chilli powder and cilantro. Mix well.
Drizzle 2 more tablespoons hot oil on top of that and serve hot.