Part I: A taste of God's own country
Tip: Sadhya tastes best when is served on a fresh plantain leaf.
This delicacy has pumpkin in coconut milk.
1 cup white pumpkin (cut in square slices)
2 sachets coconut milk powder mixed in lukewarm water or 2 cups coconut milk
1 sprig of curry leaves
1 or 2 green chillies
2 tsp coconut oil
Salt to taste
Cook the pumpkin with salt, curry leaves, green chillies and a little water.
Add the coconut milk and stir well. Heat it, stirring continuously, for about a minute.
Pour fresh coconut oil over it and switch off the flame.
Recipes: Sheena Shivram
Images: Uday Kuckian