Pumpkin Curry

Ingredients

• 250 grams red pumpkin
• 4 tablespoons grated fresh coconut 
• 1/2 teaspoon mustard seeds
• 4 garlic cloves
• 2 tablespoons oil
• 7-8 curry leaves
• 1 medium onion, chopped
• Salt to taste
• 1/4 teaspoon turmeric powder
• 4 green chilli, slit
• 1 cup coconut milk
• 1 teaspoon red chilli powder
• 1 tablespoon chopped fresh coriander leaves 

Method

1. Grind the coconut, mustard seeds and garlic to a fine paste. Heat the oil in a pressure cooker; add the curry leaves. When they begin to change colour, add the onion and sauté till pink. Add the pumpkin, salt and turmeric powder and sauté for two or three minutes.
2. Add the slit green chillies and coconut milk and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure is released once (one whistle).
3. The pumpkin should be completely cooked and tender. Remove the lid when the pressure has reduced completely. Add the ground paste and chilli powder and mix well. Simmer for three or four minutes. Garnish with coriander leaves and serve hot with steamed rice.