250g Pumpkin (Cut into 1 ½ “ cubes. Keep the skin)
2 Sprigs of Curry leaves (Karapincha)
2” piece Rampa (Pandang leaves)
1 Medium Onion sliced
2 green chillies sliced
5 garlic cloves (chopped/crushed)
½ tsp. turmeric
1 tsp. Chilli powder
½ tsp. Fenugreek
1 tsp. Mustard seeds
½ tsp. Coriander powder
½ tsp. Pepper powder
½ cup Thick coconut milk
Salt to taste
(3 tbsp. grated fresh coconut 1 tbsp. raw rice)
Roast the coconut and rice till golden brown and let it cool. In a grinder add the roasted coconut rice, 2 tablespoonsful of water and grind into a smooth paste and keep aside.
In a pan, mix all spices together with pumpkin. Add onion, garlic, green chillies,
curry leaves, rampa (Pandan Leaves) and salt. Add some water. Cover and cook the pumpkin until lightly tender.
Then add the ground coconut paste into the pumpkin and mix well and let it cook for few
minutes and add the thick coconut milk and let it simmer in a low until cooked.