Onion 1 sliced
Green chillies 2 sliced
1'' cinnamon stick
1/2tsp fenugreek seeds
1/2tsp grounded black pepper
1/2tsp turmeric powder
3/4 tsp red chille power
3 cloves of garlic
1tsp mustard seeds
3 dessert spoons of freshly grated coconut
1 1/2 cup thin coconut milk
1/2 cup thick coconut milk
salt to taste
1/2 tsp sugar
Cut the pumpkin in 1 1/2 '' cubes with the skin on.
Put the pieces in to a cooking pan. Add onions, green chillies, cinnamon stick, fenugreek seeds, turmeric powder, red chillie powder, black pepper powder, thin coconut milk, and salt to taste.
Make a thickening mixture by grinding the cloves of garlic, mustard and grated coconut along with little water until forming a smooth paste. Keep aside.
Cook the pumpkin until the the pumpkin pieces are almost done.
Add the thickening mixture along with the thick coconut milk.
Cook under low heat for few minutes and adjust the salt to taste.
Sprinkle a 1/2 tsp of sugar and mix.
Serve with plain rice as a side dish.