Ingredients:
- 1⁄2 kg Kuvallo (ash pumpkin), skinned, thin slices
- 1 cup coconut juice, thick
- 3 cups coconut juice, thin/diluted
- 3 onions, medium, sliced
- 2 tsp. ginger, chopped
- 5 cloves garlic, chopped
- 1⁄4 tsp. turmeric powder
- 2 tsp. coriander powder
- 1 tsp. cumin powder
- 2 tsp. black pepper powder
- 1 tsp. garam masala powder
- 1 tbsp vinegar
- salt, to taste
For seasoning
- 10-12 green curry leaves
- 1 tsp.mustard seeds
- 2-3 small dried red chillies
- 3 tbsp oil
Method:
Boil thin slices of the kuvallo (ash pumpkin) in water with turmeric and salt until when you see the pumpkin slices turn translucent. Strain the hot water and keep aside.
In a separate dish, take the thin coconut juice and add in sliced onions, ginger, garlic and green chilies. Boil this till the onion turns translucent. Then add the boiled ash pumpkin, coriander, cumin and black pepper powder and boil for a further 5 minutes.
Then add the vinegar, salt and garam masala and boil for a couple more minutes. Finally heat oil with curry leaves and mustard seeds, and pour on the curry. Serve with steam rice or [Indian bread]
