| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegan |
Vegetables, Vegan, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 450 |
g |
Pumpkin |
| 25 |
g |
Onion |
| 2 |
|
Chile, fresh |
| 4 |
|
Garlic cloves |
| 50 |
ml |
Oil |
|
|
Curry leaf sprigs |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper, black |
| 1/4 |
ts |
Turmeric |
| 350 |
ml |
Coconut milk, thin |
| 100 |
ml |
Coconut |
| 25 |
g |
Rice, ground |
| 1 |
ts |
Mustard seed, ground |
|
pn |
Curry powder |
| 1/2 |
ts |
Lime juice |
INSTRUCTIONS
WATTAKKA (CURRIED PUMPKIN
===========================> Directions <========================
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 chile and crush the garlic. Heat the oil and
fry the onion and chile 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 Coconut milk, thick 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 pump- kin shell. Sprinkle with the curry powder and
lime juice.
ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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