Ingredients: Mango (Raw) - peeled and diced, Kaddu (Parangikai/ Pumpkin) - yellow one, Green Chillies, teaspoon Ginger - grated, Dry Red Chillies, teaspoon Cumin seeds (Jeera), teaspoon Fennel seeds (Saunf), teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Whole Black Peppercorns, teaspoon Coriander (Dhania) Seeds, tablespoons Fresh coconut - grated, tablespoon Sunflower Oil, Vegetarian diet
Instructions: To begin making the Malwani Pumpkin And Raw Mango Curry Recipe, lightly dry roast each of these spices separately – dried red chilies, cumin seeds, fennel seeds, fenugreek seeds, black pepper corn, coriander seeds. Let it cool and then grind into fine powder.Heat oil in a heavy bottomed pan. Add slit green chilies, grated ginger and saute for a minute. Then add the ground powder and saute for a minute.Add raw mango cubes into the pan along with salt along with little water cook until mango is 3/4 cooked.Add the pumpkin cubes and cook until pumpkin is well done. Add little water if required during cooking.  The Malwani Pumpkin And Raw Mango Curry should be semi dry.Finally add grated coconut and turn off the flame. Serve hot. Serve Malwani Pumpkin And Raw Mango Curry along with Cauliflower Thoran and Steamed Rice for a weekday lunch or dinner.