Pumpkin Raita

Pumpkin - 1/2 Cup [Cut into pieces]
Fresh Curd - As needed [I used 1/2 cup]

Temper:
Mustard Seeds - 1 tsp
Green Chilli - 1 [ chopped finely]
Curry leaves- 4 or 5
Hing - little [ I used 2 pinches]

1. Pressure cook pumpkin for 2 whistles in high flame.
2. Now mix curd with pumpkin.
3. Heat oil in kadai, add mustard seeds and green chilli and wait until it splutters, then add hing and curry leaves.
4. Now add with raita.
5. Make sure mustard seeds splutters properly since that gives nice aroma to raita.
6. Hing should not be added too much.