An unusual curry that is easy to make yet delicious to taste; take care not to overcook the pumpkin
Ingredients:
1.5lbs.(675g) pumpkin, cut into 1.5 inch cubes
1 large onion, sliced
2 green chillis, sliced lengthwise
2 red chilies, finely sliced
5 cloves garlic
one half of a coconut , finely grated
one inch of turmeric
one inch of green ginger
butter or ghee for frying
Cooking Instructions:
Add one breakfast cup of cold water to the grated coconut and mix well
Mash the garlic, turmeric and ginger, add the red chillis then blend into the coconut water
Put the pumpkin cubes and green chillis into a pan, add the coconut mixture then bring the boil then reduce heat and simmer until the pumpkin is tender but not over cooked
Fry the sliced onion in butter or ghee until browned then add to the pan
Simmer gently for about five minutes, stirring occasionally and adding salt to taste
Serve on a bed of plain white rice accompanied pappadums and lime pickle