PACHADI

Ingredients

1. Mathanga/pumpkin - 1 cup 
2. Nenthra Pazham - 1
3. Pineapple - 1 cup
4. Green Chilly - 5
5. Turmeric  powder - 3/4 tsp
6. Red chilly powder - 2 tsp 
7. Salt as needed
8. Jaggery - 1/4 cup
9. Shredded coconut - 1/2 cup
10. Mustard - 1 1/2 tsp
11. Sour curd - 1/4cup

For seasoning

1. Coconut oil - 2 tbsp
2. Mustard - 2 tsp
3. Curry Leaves - 1 spring
4. Dry red  chilly -2 broken 
5. Black dry grapes - 10 (optional)

Method 

1. Grind the 1/4 cup shredded coconut and mustard  adding enough water  into a smooth paste  and keep aside.
2. Peel and cut banana, pumpkin and pineapple (remove its pines also), then cut into small pieces and cook in low flame adding salt, turmeric powder , red chilly powder and chopped green chilly until soft.  To it add  jaggery and 1 cup water,  cook until  the gravy becomes semi thick, then add ground coconut paste mix well and cook for few more mins till raw taste of the coconut goes. Thereafter switch off the flame.
3. Finally add sour curd, mix well and adjust the salt and sweetness.
4. Heat oil in a pan add mustard, redchilly and curry leaves and saute it for few seconds, thereafter fry the dry black grapes and remove from fire. In the same pan add 1/4 cup shredded coconut saute well until coconut roast till light brown 
5. Season the pachadi with all the above, check salt and sweetness, enjoy the yummy PACHADI with hot RICE.