Ingredients

• 1 kg. ash pumpkin
• 2 big onions
• 2 green chillies
• 6 flakes garlic
• 1” pc. ginger
• ½ cup thin coconut milk
• ½ cup thick coconut milk
• 2 bay leaves
• 4 cloves
• 2” pc. cinnamon
• 8 pepper corns
• 2 tsp. coriander powder
• ¼ tsp. pepper powder
• A pinch turmeric powder
• Salt to taste
• 1 tbsp. jaggery (or to taste)
• 1 tbsp. oil
• 1 onion, sliced and fried golden brown for garnishing

 Method

1. Cut the pumpkin into ½” or 1” thick long wedges.  Peel the skin, cut out the portion with the seeds and cut the wedges into thin slices.
2. Slice the onions, slit the green chillies, cut the ginger and garlic into strips.
3. Add to the pumpkin along with the thin coconut milk, salt , turmeric, bay leaves, cloves, pepper corns, cinnamon, coriander and pepper powder and the jaggery.
4. Mix well and cook till the vegetables are tender.
5. Then add the thick coconut milk, stir and simmer for 2 minutes.
6. Top with the fried onion (and the oil) for garnish.