Ingredients:
1 cup diced pumpkin with peel
1 cup dairy-free yogurt
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 red dry chilly,
1 tbsp chopped fresh coriander leaves
3 tbsp peanut powder
1 tsp lemon juice
Salt to taste
Instructions:
Steam the diced pumpkin with peel until it is cooked but still firm.
In a mixing bowl, mash the pumpkin with the help of a fork.
Add the dairy-free yogurt until it is smooth. Add chopped coriander leaves.
Add the lemon juice to the raita
Heat a small pan over medium heat. Add the cumin seeds and mustard seeds and let them splutter. Add dry red chilly. Add water so that all flavours are infused well.
Remove from heat and add the tadka (tempering) to the raita.
Add salt to the mixture and mix well.
Enjoy with rice and subzi or rotis