Ingredients
| 500 | g | Pumpkin |
| 1 | Teaspoon | Salt |
| 1/4 | Teaspoon | Saffron powder |
| 1/2 | Big red onion chopped | |
| 2 | Green chillies sliced | |
| 2 | Garlic bulbs chopped | |
| 1 | Teaspoon | Ground pepper |
| 1 | Cup | Water |
| 1 | Spring curry leaves | |
| 2 | Tablespoon | Curry powder (slightly roasted) |
| 1 | Tablespoon | Chillie powder (slightly roasted) |
| 1 | Teaspoon | Ground mustard |
| 1 | Cup | Thick coconut milk |
| 2 | Dessertspoon | Scraped coconut (desiccated coconut) (Slightly roasted and ground) |
| 1 | Dessertspoon | Raw rice (slightly roasted and ground) |
Method
Cut pumpkin into 1 1/2 inch cubes with skin on.
Place in spacious saucepan with all ingredients except for ground mustard seeds, ground rice and ground desiccated coconut.
Add the water cover and cook pumpkin till all water get absorbed.
Blend mustard seeds, desiccated coconut and grounded rice with coconut milk and add it to the pumpkin.
Simmer for a while without covering the saucepan.
Once curry get boiling remove curry from the fire.
Place in spacious saucepan with all ingredients except for ground mustard seeds, ground rice and ground desiccated coconut.
Add the water cover and cook pumpkin till all water get absorbed.
Blend mustard seeds, desiccated coconut and grounded rice with coconut milk and add it to the pumpkin.
Simmer for a while without covering the saucepan.
Once curry get boiling remove curry from the fire.
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