Spicy pumpkin tapioca mash

Ingredients
2 medium-sized tapioca (ubi kayu), skinned and cut into bite size pieces and put in a bowl of water to avoid getting dried
1/2 pumpkin, de-seeded and cut into small cubes
2 large onion, shredded
5 pcs garlic, mashed
2 sprig curry leaves
several dried chillies, cut into pieces
1/2 teaspoon mustard seed
4 - 6 table spoon curry powder
1/2 table spoon chilli powder
salt
oil
water

Method
1. In a wok, add little oil, fry the dried chilli and add the mustard seeds.

2. Wait till the mustard seed splatters and then add onion, garlic and curry leaves. Saute for 3 minutes.

3. Add tapioca and stir well, followed by curry powder, chilli powder and little salt. Add in some water.

4. Put the lid on the wok and let it cook for about 30-35 minutes. In between stir well to avoid sticking to the wok (due to starch in tapioca).

5. Once the mix is 3/4 cooked, add pumpkin and a little bit more salt, and let them cook for another 20-25 minutes. If needed you can add more water.

6. Once the tapioca and pumpkin are nicely cooked, use a wooden spatula and mash them nicely.

Serve hot with plain rice and dhall curry (sambar), or can be eaten with chappati or naan bread.

- Contributed by reader Mrs Senthildurai

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