Pumpkin and coconut milk kuzhambu recipe

INGREDIENTS:

1. Pumpkin - 250 grams
2. Chopped Onion - 1
3. Chopped Tomato - 1
4. Slit Green chili - 2
5. Curry leaf - 4
6. Garlic - 5 cloves
7. Mustard seed - 1 teaspoon (tsp.)
8. Chili powder - 1 teaspoon (tsp.)
9. Black pepper powder - 1/2 teaspoon (tsp.)
10. Turmeric powder - 1/2 teaspoon (tsp.)
11. Fresh thick coconut milk - 1/2 cup  (first coconut milk)
12. Fresh thin coconut milk - 1 cup (second coconut milk)
13. Salt - as needed
14. Oil - as needed

PREPARATION:

1. Skin the pumpkin and cut into 1inch cubes.
2. Crush garlic and 3/4 of mustard seeds together.
3. In a pan add pumpkin, thin coconut milk, onion, tomato, green chili, crushed garlic, chili powder, black pepper powder, turmeric powder, salt as needed and cook the pumpkin.
4. Once the pumpkin in cooked, add the thick coconut milk and bring to boil then remove from heat (stove)
5. In a pan heat oil. Now add mustard seeds, curry leaves once the mustard stop splattering add this to the kuzhambu. Mix well and serve.

NOTES:

1. Instead of thin coconut milk you can substitute with water.