Peel the hard skin of the jimikand off, as you would with a pumpkin. Cut it into medium-sized pieces. Put these pieces with the water into a pot and close the lid. Place the pot onto a stove at high heat so that the water starts boiling. As soon as it is boiling, turn down the heat to a medium level and let it boil for about ten minutes. After ten minutes, open the lid but let it keep on cooking until all water is vaporized. It may take about five to ten minutes and when the water is gone, you will see that the jimikand pieces are now soft.

Take a pan and heat up the oil. When it is hot, add cumin, mustard, garam masala, turmeric and the curry leaves and stir them while they get fried. When they are nicely roasted, add the jimikand and mix the vegetable nicely with the spices. Fry it for another five to ten minutes until the outside of the jimikand is slightly golden. Add coriander powder, stir it again properly and finally turn off the heat.

Serve with yoghurt or a raita dish and enjoy!