Coconut Milk Pumpkin Curry

Ingredients

• Red Beans(Karamani) - 1/2 cup
• Pumpkin - 3 full cups(medium sized cubes)
• Coconut Milk(thick) - 225 ml(approximately)
• Coconut Oil - 1 tbsp
• Green Chillies - 5(Slitted)
• Curry Leaves - 2 Strings
• Hing - a pinch
• Cumin Powder - a pinch
• Salt - for taste

Method

• Boil the pumpkin with little salt and keep aside.
• Wash and clean the red beans thoroughly.
• Pressure cook the red beans (approximately 5 whistles in high flame)till it is tender and half broken.
• Wash the cooked beans with running water and take care that it should not become mashy.
• Boil coconut milk and pumpkin for 10 minutes in a sauce pan.
• Add the cooked beans , salt and mix evenly.
• Add cumin powder, hing, curry leaves and green chillies.
• Allow it to boil till the gravy thickens.
• Remove it from flame by adding coconut oil at desire consistency.
• Serve it with rice or chappati.

Tips for the recipe - Both Pumpkin and Red beans should be tender for good taste. Chaokoh tin coconut milk is the one which i use for my recipes. It is really thick and tasty.