| 1 | Wash the pumpkin and cut the top quarter off. |
| 2 | Scoop out the flesh to within 2 cm of sides and cube. |
| 3 | Put the shell on one side for using later. |
| 4 | Slice the onion and chilli and crush the garlic. |
| 5 | Heat the oil and fry the onion and chilli together with the curry leaves. |
| 6 | When the onion is soft add the pumpkin, salt, pepper, turmeric and thin coconut milk and cook until the pumpkin is" done. |
| 7 | Pour the thick coconut milk onto the ground rice, mustard and garlic and add to the pumpkin mixture, stirring as it thickens. |
| 8 | Bring to the boil and simmer for a few minutes. |
| 9 | Remove from heat and spoon into pump- kin shell. |
| 10 | Sprinkle with the curry powder and lime juice. |
| 11 | This recipe is from "a taste of sri lanka" by indra jayasekera. |
| 12 | Isbn # 962 224 010 0 copied by carla van der waal |
