Biodiversity for Food and Nutrition Project Sri Lanka

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PUMPKIN CURRY


INGREDIENTS

 

• Pumpkin - 500g 
• Salt - 1 Teaspoon 
• Saffron powder - 1/4 Teaspoon 
• Big red onion chopped - 1/2 
• Green chillies sliced - 2 
• Garlic bulbs chopped - 2 
• Ground pepper - 1 Teaspoon 
• Water - 1 Cup 
• Spring curry leaves - 1 
• Curry powder (slightly roasted) - 2 Tablespoon 
• Chillie powder (slightly roasted) - 1 Tablespoon 
• Ground mustard - 1 Teaspoon 
• Thick coconut milk - 1 Cup 
• Scraped coconut (desiccated coconut) (Slightly roasted and ground) - 2 Dessertspoon 
• Raw rice (slightly roasted and ground) - 1 Dessertspoon 

 

Preparation

• Cut pumpkin into 1 1/2 inch cubes with skin on.
• Place in spacious saucepan with all ingredients except for ground mustard seeds, ground rice and ground desiccated coconut.
• Add the water cover and cook pumpkin till all water get absorbed.
• Blend mustard seeds, desiccated coconut and grounded rice with coconut milk and add it to the pumpkin.
• Simmer for a while without covering the saucepan.
• Once curry get boiling remove curry from the fire