Title: Wattakka (Curried Pumpkin)
Categories: Srilanka Vegetable
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

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