Wednesday, July 18, 2007

Pumpkin in Coconut Milk

This the usual way the Sri Lankans cook most of the vegetabke, in coconut milk.
I realy love the creamy rich tase of the coconut milk and the flavour of the vegetable.

  • Half of a Small Pumpkin.
  • 1/2 Cup Thick Coconut Milk.
  • 1 Small Onion Chopped.
  • 1 Tabl Sp Minced Garlic Paste.
  • 2 Green Chilies.
  • Half of a Small Tomato.
  • 1 Stick Cinnamon.
  • 1/2 tsp of Turmeric.
  • 1/3 tsp of Black Pepper.
  • Salt.
  • 3-4 Drops of Lime Juice
  • Curry Leaves and Pandan Leaves (Optional).
  • 2 Tabsp of Oil.

Heat the oil in a vessel. Add curry leaves, pandan leaves, cinnamon stick and minced garlic. Once the garlic starts to get brown, add the onions and chillie. Add the Pumkin pieces once the onion is cooked. Put the chopped tomatoes in, add salt, turmaric,black pepper and a 1/2 cup of water and let it cook with the lid on.after the pimkin is cooked and soft, add the coconut milk and once it boils and thickens, remove from flame and add a few drops of lime juice. Serve hot with Rice.

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