Sweet Pumpkin Curry (Wattakka)

500	g	Pumpkin
1	Teaspoon	Salt
1/4	Teaspoon	Saffron powder
1/2		Big red onion chopped
2		Green chillies sliced
2		Garlic bulbs chopped
1	Teaspoon	Ground pepper
1	Cup	Water
1		Spring curry leaves
2	Tablespoon	Curry powder (slightly roasted)
1	Tablespoon	Chillie powder (slightly roasted)
1	Teaspoon	Ground mustard
1	Cup	Thick coconut milk
2	Dessertspoon	Scraped coconut (desiccated coconut) (Slightly roasted and ground)
1	Dessertspoon	Raw rice (slightly roasted and ground)

 

Method

 

Cut pumpkin into 1 1/2 inch cubes with skin on.
Place in spacious saucepan with all ingredients except for ground mustard seeds, ground rice and ground desiccated coconut.
Add the water cover and cook pumpkin till all water get absorbed.
Blend mustard seeds, desiccated coconut and grounded rice with coconut milk and add it to the pumpkin.
Simmer for a while without covering the saucepan.
Once curry get boiling remove curry from the fire.