Here is another Sri Lankan style pumpkin curry. During my December holiday in Sri Lanka, my SIL’s mother cooked this pumpkin curry and it was really delicious. Actually it is another different taste and I asked her how she cooked. This is really simple and no much work to do. If you check this Mild spicy pumpkin curry or pumpkin kalu pol, you will see that the recipe require some ground coconut paste. In this recipe, we do not use grated coconut. Instead, we add mustard seeds paste.She simply cooked pumpkin with Sri Lankan raw curry powder and other spices.Finally added the mustard paste.
Usually I like to try same vegetable in different recipes. In that way I am able to prepare my meals in different tastes.So,I am happy with this new recipe. Try this, hope you will like it too.
Recipe for Sri Lankan style pumpkin curry with Mustard Paste
2-3 green chili sliced lengthwise
1 onion sliced
1 sprig curry leaves
1inch piece pandan leaf/(rampa)-optional
¼ tsp turmeric powder
1 tsp raw curry powder
1 tsp mustard seed
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1/2 cup thick coconut milk
1 cup thin coconut milk
1 tspn sugar (optional)
Wash pumpkin, remove the seeds & cut into pieces.Place in a pan.
Add all the ingredients above other than thick coconut milk and mustard seeds.
Cook in medium flame in thin coconut milk.
Meanwhile grind mustard seeds into a thin paste.
Once pumpkin is cooked add thick coconut milk. Stir well.
Adjust salt to taste.
Simmer for few seconds.Then add mustard paste.Mix well & remove from the flame. Add 1tspn sugar to the curry and it will taste more(optional)
Serve & enjoy!!