10 dried red chillies
1 tsp fenugreek seeds
1 cup dessicated coconut
500g pumpkin, cut in 3cm cubes
200g wintermelon, cut in 2cm cubes
1/4 tsp turmeric powder
2 tbls tamarind, soaked in a little water
2 tbls coconut oil
2 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida
1 stalk of curry leaves
Dry roast chillies until aromatic then soak in water to just cover until soft.
Dry roast fenugreek seeds. Dry roast coconut until golden brown.
Cool and combine coconut, fenugreek and drained chillies –
grind to a course paste with some chilli water – set aside.
Remove pulp from tamarind water.
Place pumpkin and wintermelon in a saucepan with turmeric,
tamarind water, salt and 1.5 cups water – simmer 15 to 20 minutes until tender.
Add coconut paste, mix well then remove from heat.
For tempering heat coconut oil and sizzle mustard and cumin seeds, add
asafoetida and curry leaves – when they start spluttering add to curry and mix well.
Inspired by random curry house, Kottayam – Kerala