Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1.5 | units | Coconuts - fresh. | Scrape and dry in the sun |
| 2 | Medium | Onions | Scrape and dry in the sun |
| 2 | Tablespoon | Coriander(Dhania) | Roast on a thawa, and grind |
| 8 | Flakes/Cloves | Garlic (Lason, Losun) | Roast on a thawa, and grind |
| 1 | Teaspoon | Mustard Seed (Sarson) | Roast on a thawa, and grind |
| 10 | Nos. | Chillies Red Dry | Roast on a thawa, and grind |
| 1 | Tablespoon | Rice, Raw | Roast on a thawa, and grind |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Roast on a thawa, and grind |
| 1 | units | Coconut (Narial) | Grind and make a paste |
| 0.75 | Ball | Tamarind | Grind and make a paste |
| 1000 | Grams | Pumpkin, White-Green | Wash, cut and boil |
| 3 | Tablespoon | Cooking Oil | Temper |
| 1 | Medium | Onion | Sliced, for tempering |
| 2 | Salt-Spoon | Salt | Add to taste |
Method
Scrape one coconut, slice the onion and dry both in the sun for a day, till the moisture is gone. Then roast on a thawa till it is brown and pound it well in a mortar. Roast all the other ingredients and pound them to a powder.
Scrape one coconut and grind it to a fine paste with a ball of tamarind.
Mix the pounded coconut and the masala powders with the ground coconut - tamarind paste.
Remove the rind of the pumpkin, its seeds and pith. Wash , cut in small cubes and boil in two cups of water with a little salt. and then add the masala mixture to the same and add water to make sufficient curry.
Boil well for one hour, and temper with ghee or oil and onion slices, and simmer. Add salt to taste.
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