Categories: Vegetables 
      Yield: 999 servings 
  
    450 g  Pumpkin 
     25 g  Onion 
      2    Fresh chillies 
      4    Cloves garlic 
     50 ml Oil 
           -sprig curry leaves 
      1 ts Salt 
    1/4 ts Black pepper 
    1/4 ts Turmeric 
    350 ml Thin coconut milk 
    100 ml Thick coconut milk 
     25 g  Ground rice 
      1 ts Ground mustard 
           -pinch curry powder 
    1/2 ts Lime juice 
  
  Wash 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