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Ingredients : Serves 6
500 g pumpkin
1
onion, chopped finely
2
cloves garlic, chopped finely
4 fresh green chilies, seeded and chopped
12 curry leaves
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric, ground
2
teaspoons dried shrimps
1
1/2 cups thin coconut milk
Salt to taste
1/2 cup thick coconut milk
1
teaspoon black mustard seeds
Method :
Peel the pumpkin and cut into large
chunks. Heat up a wok and add in all the ingredients except the thick
coconut milk and mustard seeds. Slowly bring to the simmering point and
cook gently without a lid until the pumpkin is almost tender. While
cooking the pumpkin, use a mortar and pestle to grind the mustard seeds
and mix with the thick coconut milk. Then add the ground mustard seeds
and coconut milk into the simmering pot of pumpkin. Cook for about 5
minutes on very moderate heat. Best to serve hot with rice.
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