450 g Pumpkin 25 g Onion 2 Fresh chillies 4 Cloves garlic 50 ml Oil -sprig curry leaves 1 ts Salt 1/4 ts Black pepper 1/4 ts Turmeric 350 ml Thin coconut milk 100 ml Thick coconut milk 25 g Ground rice 1 ts Ground mustard -pinch curry powder 1/2 ts Lime juice 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 chilli and crush the garlic. Heat the oil and fry the onion and chilli 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 thick coconut milk 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. This recipe is from "A taste of Sri Lanka" by Indra Jayasekera. ISBN # 962 224 010 0 Copied by Carla van der Waal
හාල් පොල් නැතුව වට්ටක්කා ඉක්මනින්ම රසට බොරට උයන හැටි මෙන්න... Today our cooking show is how to make wattakka curry (pumpkin curry). This is easy recipe for making pumpkin curry. You can learn wattakka curry recipe sinhala. This recipe is very tasty srilankan style recipe and try this sinhala recipes.
Pumpkin curry || step by step pumpkin recipe || healthy recipe for chapathi || sweet pumpkin recipe
pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration.[1] The thick shell contains the seeds and pulp. The name is most commonly used for cultivars of Cucurbita pepo, but some cultivars of Cucurbita maxima, C. argyrosperma, and C. moschata with similar appearance are also sometimes called pumpkins. . . Follow @lana vlog . .