### TranslatedIngredients: 500 grams Kaddu (Parangikai/ Pumpkin) - cut into medium chunks,8 Shallots - finely sliced,1 Green Chilli - slit,1 Cinnamon Stick (Dalchini),1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Turmeric powder (Haldi),1 teaspoon Black pepper powder,1/2 teaspoon Red Chilli powder,1/2 teaspoon Sugar,1 cup Coconut milk,Salt - to taste,5 cloves Garlic,2 teaspoons Mustard seeds ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Sri Lankan ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making Sri Lankan Pumpkin Curry Recipe, wash, de-seed and cut the yellow pumpkin along with the skin to medium square pieces and keep aside.Make a coarse paste of the garlic and mustard seeds using a mortar and pestle and keep aside.Heat a heavy bottomed pan, add the pumpkin squares, sliced shallots, slit green chilli, cinnamon stick, fenugreek seeds, turmeric powder, pepper powder, red chilli powder, sugar and a cup of water.Season with salt and simmer until the pumpkin is half cooked, occasionally stirring in between. This will take around 8 minutes.Now, add the coarse garlic, mustard mix and cook until the pumpkin is well cooked yet firm. Add the coconut milk and bring it to a rolling boil and switch off the flame.Serve Sri Lankan Pumpkin Curry Recipe along with Steamed Rice, Sri Lankan Style Sambol and Elai Vadam for a weekday meal.
