Steps
- Seed 450g of kabocha pumpkin and cut into chunks about 2½in / 6cm long. Put in a saucepan with ¼ cup of finely chopped onion, 3 chopped garlic cloves, and 1 thinly sliced green chili.
- Add the leaves from 1 sprig of curry leaves, 1 small pandan leaf, torn into pieces, and 1 piece of cinnamon, 3in / 7.5cm long.
- Mix with ½ teaspoon of turmeric, ½ teaspoon of cayenne pepper, 1 teaspoon of unroasted Sri Lankan curry powder, ⅛ teaspoon of fenugreek seeds, and ½ teaspoon of salt.
- Add 1 cup of water, cover, and cook over medium heat until fork-tender but still holding its shape.
- Coarsely grind ½ teaspoon of black mustard seeds and mix with 1 cup of canned coconut milk.
- Gently stir into the pumpkin, bring to a simmer, and cook over very low heat for 3 minutes. Adjust the salt and sprinkle with ½ teaspoon of freshly ground black pepper.