Pumkin Curry Sri Lankan Style
2 cups of pumpkin, cut in 1 inch? chunks
2 tbsp of raw rice
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
1 tbsp of ground mustard seed
1 tsp chiile powder
2 tbsp of grated coconut
1 tbsp vegetable oil
1 Onion, chopped
1 tsp curry powder
Sprig of Curry leaves (
2 green chillies, chopped
1 inch piece of cinnamon (optional)
2 cloves of garlic, chopped
1 cup coconut milk
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Broil the rice and coconut in a skillet till golden brown colored, taking consideration not to consume. Let cool.
Panfry the onions, green chillies, garlic, curry leaves, fenugreek, cinnamon chillie powder, curry powder and turmeric for a couple of minutes. Include pumpkin. Panfry for two or three minutes. Season with salt. Include some water. Cover and cook for a couple of minutes.
Presently crush the rice, coconut blend into a powder. Break up in coconut drain and add to the pumpkin. Include the ground mustard and cook a couple more minutes. Modify salt to taste.
Serve hot with rice.
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