BLACK PUMPKIN CURRY

This is Srilankan cuisine.

Ingredients

1/2 kg yellow pumpkin

1 cup thin coconut milk

1 onion finely sliced

3-4 garlic cloves

1 tbsp cumin seed

2 tbsp fennel seed

1 tbsp coriander seeds

2 cardamom

1/4 tsp fenugreek seed

10-12 black peppercorns

7-8 cloves

1 inch cinnamon

5-8 curry leaves

1/2 cup thick coconut milk

salt to taste

Method

Cut pumpkin into large pieces

Heat thin coconut milk in a nonstick pan, add pumpkin pieces 
and mix well.

Add sliced onion along with curry leaves, salt and mix well.

Roughly chop garlic and add to pan and mix well. 

Cover and cook till pumpkin becomes soft.

Dry roast cumin seed, fenugreek seed, coriander seed, cinnamon, 
fennel seeds, 

peppercorn, cloves,

 in a pan till brown. Cool to room temperature and grind to fine powder.

Add thick coconut milk to the first pan along with 3-4 tbsp 

ground powder and mix well. 

Cover and cook on low heat till pumpkin is fully cooked.

Store remaining powder for later use.

Transfer the curry to a serving bowl and serve hot .