Star Of Anise Konkan Kabocha Pumpkin

• 1) small Kabocha Pumpkin 2) Onions 3) Unsweetened and shredded coconut 4) Cilantro 5) Whole red chilli of any kind of medium heat
• 2 pounds Kabocha Pumpkin
• 2 Onion
• 0.5 cups Unsweetened and shredded coconut
• 0.25 cups Cilantro
• 1 Whole red chilli of any kind of medium heat
• 1 tablespoon cooking oil
• Spice Mix: Star of Anise, whole peppercorns, cumin seeds, medium sized cinammon sticks, cloves, Mace (optional)
• 4 Star of Anise
• 8-10 whole peppercorns
• 1 teaspoon cumin seeds
• 1 medium cinammon stick
• 6-8 cloves
• 0.5 teaspoons Mace (optional)

1. Roast all the spices in the spice mixture in a hot pan. This has to be done quickly so as not to burn the spices. Once you get the aroma of spices remove them and crush them with a mortar and pestle or with a small spice grinder. Grind Coarse.
2. Steam the Kabocha pumpkin in a steamer until it is just soft enough for you to slice it but still firm. It should not be mushy. Cut it into two and scoop out the seeds. With a sharp knife, remove the skin as it tends to be bitter. Cut the Kabocha pumpkin into about 1 inch cubes. Dice the onions into small pieces. Heat a pan with oil and saute the onions until soft. Add the spice mixture and mix well, then add the shredded coconut, keep mixing and cook on medium heat making sure not to burn the spices.Add the red chill and the kabocha pumpkin pieces. mix really well so the spices get incorporated into the pumpkin. Cook for about 10 more minutes and check if the pumpkin is cooked but again not mushy. When done cut the cilantro leaves into small pieces and mix into the pumpkin. Serve with pita, wrap or any other other bread that you fancy. Also goes well with dal and rice.

onions, pumpkin, onion, coconut, cilantro, red chilli, cooking oil, anise, anise, peppercorns, cumin seeds, cinammon stick, cloves

Taken from food52.com/recipes/63735-star-of-anise-konkan-kabocha-pumpkin (may not work)