500 gms of pumpkin, cleaned and cut into the required size.
3 garlic cloves, finely sliced
1/2 tsp turmeric powder
3 cardamom pods
1 inch cinnamon stick
1 cup of water
2 cups of first-press of coconut milk
2 tsp grated coconut
2 tsp white rice
4 to 5 tbsp of oil
2 sprigs of curry leaves
1 medium-sized onion (sliced)
2 garlic cloves (sliced)
1/2 tsp of chilli flakes
1/4 tsp of turmeric powder
1 tsp of mustard seeds
2 tsp roasted grated coconut and white rice (mixed together)
In a pan, heat three tablespoons of oil over a medium flame. Add chopped curry leaves, one large onion and two pods of garlic. Let it cook for 2 to 3 minutes. While the onions are cooking, add 1/4 teaspoon of turmeric, half a teaspoon of chilli flakes, and one teaspoon of mustard seeds. Cook for another 2 minutes over a low flame. Transfer the ingredients to a bowl and set aside. Be careful not to burn the mustard seeds or the red chilli flakes, as it can ruin the pumpkin curry.
To prepare the pumpkin curry, use the same pan you used for tempering. Add the pumpkin cubes and pour in one cup of water (keep 1/2 cup more just in case you need more water to semi-cook the pumpkin before adding the coconut milk). The pumpkin cubes should be soft before adding the first pressed coconut milk. If you need more water to reach the correct consistency, add it in half a cup at a time. Set it over a medium flame, and while the pumpkin is cooking, add 1/2 teaspoon of turmeric, three cloves of garlic, three cardamom pods, and a one-inch piece of cinnamon stick. Mix well and let it slowly simmer for 20 to 30 minutes or until the pumpkin turns soft. You can cover the pan with a lid or leave it open while cooking.
Once the pumpkins are tender, lower the flame and pour in the coconut milk. Taste and season with salt if needed. Slowly simmer over a medium flame for a further 15 minutes. Cook until you reach the desired consistency: a milky, thick gravy with soft pumpkins.
Meanwhile, heat a small frying pan and dry-fry the rice and coconut until brown and fragrant. Grind to a powder in a mortar or blender. Add the rice and coconut powder to the curry and cook for a few more minutes. Serve with rice or bread.
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