MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Pumpkin Fugadh
  Categories: Curries, Vegetables, India
       Yield: 4 servings
  
     1/2 kg Diced butternut
            Pumpkin/squash
            (1.1 lb)
       1    Finely chopped onion
       1    Finely chopped tomato
     1/2 ts Mustard seeds
     1/4 ts Turmeric
       4 tb Oil
     400 ml Coconut cream
            (About 1 1/2 cup)
     200 ml Water (about 1 cup)
            Salt to taste
            Coriander leaves
            For garnish
  
   Mild sweet curry ideal as compliment to a really hot curry.
   
   Heat oil and cook mustard seeds until they burst.  Add chopped onion
   and fry until tender.  Add chopped tomato and tumeric, cook briefly
   approximately 2 minutes).  Put in the diced pumpkin, salt and water.
   Stir well to coat the pumpkin.  Add coconut cream.  Cover and cook
   until pumpkin is soft--this depends on how small/large you dice.
   Garnish with chopped coriander.  WALT
   
   Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
  
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