Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 450 gram pumpkin

  3. 25 grams onion

  4. 2 chile -- fresh

  5. 4 garlic cloves

  6. 50 milliliters oil

  7. curry leaf sprigs

  8. 1 teaspoon salt

  9. 1/4 teaspoon pepper -- black

  10. 1/4 teaspoon turmeric

  11. 350 milliliter coconut milk -- thin

  12. 100 milliliter coconut

  13. 25 grams rice -- ground

  14. 1 teaspoon mustard seed -- ground

  15. 1 pinch curry powder

  16. 1/2 teaspoon lime juice

Instructions Jump to Ingredients ↑

  1. Wash the pumpkin and cut the top quarter off. Scoop out the flesh to within 2 cm of sides and cube. Put the shell on one side for using later. Slice the onion and chile and crush the garlic. Heat the oil and fry the onion and chile together with the curry leaves. When the onion is soft add the pumpkin, salt, pepper, turmeric and thin coconut milk and cook until the pumpkin is' done. Pour the Coconut milk, thick onto the ground rice, mustard and garlic and add to the pumpkin mixture, stirring as it thickens. Bring to the boil and simmer for a few minutes. Remove from heat and spoon into pump- kin shell. Sprinkle with the curry powder and lime juice


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