|1/2 lb Red Squash||4-6 Dry Red Chillies||1 tsp Mustard Seeds||Coconut Oil|
|1/2 lb White Pumpkin||1 tbsp Jeera||4-6 Curry leaves||Salt|
|1 cup Peas||2 tbsp Grated Coconut||1 pinch Hing|
Cut the squash and pumpkin into 1/2 inch cubes.
Boil the squash, pumpkin and peas in just enough water with turmeric and salt.
Grind the red chillies, jeera and coconut into a fine thick paste using very little water.
Once the vegetables are cooked, add this paste to the pot and boil for about 3-5 minutes.
In a small skillet, splutter the mustatd seeds in coconut oil.
Add the curry leaves and hing and roast for 1/2 a minute.
Add this tadka to the kootu and turn the heat off.
Serve hot with Rice/Roti.