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Sri Lankan dry pumpkin curry

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Technique: Saute Recipe
Difficulty: Easy

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How to Make

  • Heat oil in a pan and splutter mustard seeds, followed by fenugreek seeds.
  • Once the fenugreek seeds turns brown, add asafoetida, curry leaves and chopped chillies.
  • When chillies start turning white, add diced pumpkin.
  • Add salt, sprinkle water and cover pan with a lid.
  • Cook till pumpkin is soft (it should neither be mushy nor lose shape).
  • Take off heat, add grated coconut and serve.
  • Recipe courtesy: foodiliciousnan