2-3 cups of pumpkin or acorn squash
1 small onion chopped
12-15 curry leaves
1/2 tsp turmeric
1/2 tsp fenugreek seeds
2-3 Tbs of dessicated coconut
1 tsp mustard seeds
8-10 black pepper corns
2-3 cloves of garlic
1 cup of fresh milk (or canned coconut milk)
salt to taste
1/2 tsp of red chili powder (Indian)
1-2 green chilies sliced
1 1/2 cups of water
1-2 tsp of sugar
Put the cut up pumpkin in a pot with the water, cinnamon stick, green chilies, onion, curry leaves, fenugreek seeds, turmeric, sugar, salt, red chili powder and bring to a boil. Cook for 12-15 minutes until the pumpkin becomes tender, but not mushy. You should be able to pierce the pumpkin with a spoon, but it should not fall apart.
You will need to grind the next few ingredients together. In a good blender first grind the mustard seed and peppercorns until they get powdered. Then add your garlic and 2Tbs of dessicated coconut and grind with 1/2 your milk. Pour this into the curry. Take the other 1/2 cup of milk and rinse out your blender. Add the last Tbs of dessicated coconut to the curry to give it some extra texture. Allow it to simmer for a few minutes until the gravy becomes thick. Taste for salt and turn off the stove.
Serve with rice as part of curry meal. Serves 4-6 people. Enjoy.