The gravy has a lovely mustardy coconutty aroma all over it. It taste great with plain rice.Try it and you will know the taste of it.
Preparation Time : 10 mins
Cooking Time : 30 mins
Serves - 4 to 5
Pumpkin - Get the small one
Shallots / Sambar Onion - 4 sliced thinly
Green Chilli - 2
Cinnamon / Pattai - 1 small stick
Fenugreek Seeds / Methi - 1 tsp
Turmeric powder / Manjal Podi - 1tsp
Pepper Powder - 1 tsp
Chilli powder - 1 tsp
Salt to taste
Sugar - 1 tsp
Thin Coconut Milk - 2 cup
Thick Coconut Milk - 1 cup
Garlic - 3 cloves
Mustard Seeds / Kaduku - 1 tsp
Take all the ingredients except the grinding stuff in a pot and bring it to boil.
Cover and simmer for 10 mins untill the pumpkin is half cooked.
Now take garlic and mustard in a blender or mortar and pestle and crush them.
Add them to the curry and cook for 10 more mins.
Add coconut milk and bring again to a boil. Switch off the flame and serve with rice.
|You will need pumpkin, Coconut milk (Thick & Thin),|
Fenugreek,Cinnamon, Pepper, Turmeric, Chilli, Shallots,
Chilli, Salt, Sugar, Garlic, Mustard
|Take Pumpkin in a pot|
|Add Shallots & Green Chilli|
|add in cinnamon and methi seeds|
|sprinkle some salt and sugar|
|add in pepper, chilli and turmeric powder|
|pour in thin coconut milk|
|and mix well|
|Put this on heat|
|Cover it and let it simmer|
|till the pumpkin is half cooked|
|take mustard and garlic in a mortar and pestle|
|add it in|
|mix well and cook|
|pour thick coconut milk and switch off the flame|