Pumpkin can be cooked in many ways as curries. This specific recipe is cooked with mustard. So it is called as the mustard pumpkin curry. This is a mild curry too. Always you can omit or add less chillies in this recipe. Any way the coconut milk reduces the heat of the chillies giving an extra creaminess to the curry.

When selecting the pumpkin make sure to get the best quality  with a nice bright colours. I always get the Jap or Kent pumpkin for curries. But in Sri Lanka all the pumpkin available are good for the curries.

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When selecting the pumpkin make sure to get the best quality  with a nice bright colours. I always get the Jap or Kent pumpkin for curries. But in Sri Lanka all the pumpkin available are good for the curries.

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Cut the pumpkin in to pieces. Don’t cut smaller or larger. When the pieces are medium in size the flavours goes through them makes the pumpkin very tasty.

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The recipe is for 500g Pumpkin. So add 1 tsp Sri Lankan raw curry powder with 1/4 tsp chilli powder, 1/4 tsp mustard powder and a 1/4 tsp Turmeric  powder.

 

 

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Prepare and cut medium size onion, several green chillies, 1/4 tsp fenugreek seeds, several cloves of garlic, few inches cinnamon, and several sprigs of curry leaves.

 

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Add all the ingredients including the pumpkin in to a pot.

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I added 1 1/2 cups of water and mix all the spices well in it.

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Then cook it until the pumpkins are tender.

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When the pumpkins are tender add the salt and coconut milk. I added 1 cup thick coconut milk. if you are using the powder add two tablespoon full coconut milk powder dissolved in one cup of water.

 

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Here in a pan I added 1 tsp oil and added 1 tsp mustard seeds with some curry leaves. When it starts spluttering I add the cooked pumpkin curry in to the pot with mustard seeds.  This way it gives extra flavour to the curry.

 

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After cook another minute. This way the curry gets more flavour from the fried mustard seeds and turn the curry to a different flavour.

 

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So it’s ready to serve with plain rice.