---------- Recipe via Meal-Master (tm) v8.02
  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