Wattakka (Curried Pumpkin)

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

450 g. pumpkin
25 g. onion, sliced
2 fresh chilies, sliced
4 cloves garlic, crushed
50 ml. oil
1 sprig curry leaves
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. turmeric
350 ml. thin coconut milk
100 ml. thick coconut milk
25 g. ground rice
1 tsp. ground mustard
Pinch garam masala
1/2 tsp. lime juice

INSTRUCTIONS

Wash the pumpkin and cut the top quarter off. Scoop out the flesh to within 2 cm. of sides and cube. Put the shell on one side for using later. Slice the onion and chili and crush the garlic. Heat the oil and fry the onion and chili together with the curry leaves. When the onion is soft, add the pumpkin, salt, pepper, turmeric and thin coconut milk and cook until the pumpkin is done.

Pour the thick coconut milk onto the ground rice, mustard and garlic and add to the pumpkin mixture, stirring as it thickens. Bring to the boil and simmer for a few minutes. Remove from heat and spoon into pumpkin shell. Sprinkle with the garam masala and lime juice.

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Tagged: curriedpumpkin, indian add tags