Pumpkin Salad

Ingredients

• 180 g yellow pumpkin, grated
• ¼ cup jaggery
• ½ coconut, fresh, grated
• 1 tsp green cardamom powder

Method

1. Put the grated pumpkin in a clean muslin cloth and lightly squeeze to remove some of the juice. Transfer to a deep bowl.
2. Prepare a jaggery syrup by combining equal parts jaggery and water in a heavy-bottomed pan. Simmer gently, stirring and skimming any impurities, until the syrup runs from a spoon in a continuous single string; allow it to cool.
3. Sprinkle the coconut and cardamom powder over the grated pumpkin.
4. Pour the jaggery syrup as desired.
5. Mix all the ingredients well together and serve immediately.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).