This savory mashed pumpkin is a sweet and spicy side dish made with fresh pumpkin and topped with crunchy coconut. Serve this pumpkin mash on toast or with chicken, fish, or rice and curry.
Peel the pumpkin and chop into 1-inch cubes. Boil the pumpkin cubes in a large pot of water until soft, but not mushy. Drain and keep aside.
Heat oil in a pan and add the mustard and fennel seeds. Once they splutter, add curry leaves, minced garlic, and the onions and saute until soft.
Add the cooked pumpkin pieces, grated carrot, chili powder, turmeric powder, and salt. Stir on low flame for 10 minutes until well blended.
Transfer to a serving dish and garnish with grated coconut.
Serve with rice and curry for a wholesome vegan meal. Or serve as a side dish alongside meat or fish. The pumpkin mash can also be spread on toast and topped with boiled eggs or cooked meat.
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Notes
The pumpkin can be mashed after boiling if you want it smooth.
Carrots and coconut add extra color, flavor and nutrition to the mashed pumpkin. You can skip them if you want a creamier texture.
The desiccated coconut can be toasted for extra crunch, while it also keeps well if you want to use leftovers the next day.
Make-ahead option: This mashed pumpkin keeps well for a couple of days in the refrigerator or 1 month in the freezer. In this case, use roasted coconut or dried coconut bits.Left-overs: Store in an airtight container and use it up the next day.