Sri Lankan Pumpkin Curry Recipe – No Oil

Sri Lankan cuisine is quite similar to the Kerala cuisine, with the generous use of coconut. The curries are very mild and easy on the tummy. The Sri Lankan Pumpkin Curry Recipe (Zero Oil), is a delicious, coconut curry made using the pumpkins. The curry is cooked with no oil, and few spices making it a healthier choice.  Kaddu (Parangikai/ Pumpkin), Shallots, Green Chilli, Cinnamon Stick (Dalchini), Methi Seeds (Fenugreek Seeds), Turmeric powder (Haldi), Black pepper powder, Red Chilli powder, Sugar, Coconut milk, Salt, Garlic, Mustard seeds (Rai/ Kadugu)   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 To grind to a smooth paste 5 cloves Garlic 2 teaspoons Mustard seeds (Rai/ Kadugu)     10   15     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.