Method

• 1

  Boil the pumpkin in water for 8-10 minutes until tender. Drain and set aside.

• 2

  In a large frying pan heat the oil and add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant but not burnt. Add the garlic and cook for a further 30 seconds.

• 3

  Add the onions and sauté for a minute then add the radishes and finally the pumpkin.

• 4

  Season with a good pinch of salt and cook until the vegetables are tender but start to crisp on the outside.

• 5

  Stir through the chopped tomatoes and serve with chapattis.