Try this Wattakka (Curried Pumpkin) recipe, or contribute your own.
Suggest a better descriptionWash 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
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 999 Servings | ||
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Calories: 1 | ||
Calories from Fat: 1 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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