Ingredients
- Coconut (grated) – from one quarter of a coconut (for the coconut milk)
- Coconut (grated) – from one half of a coconut (for the paste)
- Mustard seeds – 1 tsp
- Green chillies – 10 g
- Pumpkin, ripe – 15 g
- Pineapple – 25 g
- Banana, ripe 1
- Tomato – 20 g
- Turmeric powder – 1 tsp
- Chilli powder– 1 tsp
- Salt – to taste
- Curry leaves – a small bunch
- Jaggery – 25 g
- Curd – l ¼ cup
- Raisins – 10 g
For Seasoning
- Coconut oil – 2 tsp
- Mustard seeds – 1 tsp
- Dry red chillies (whole) 1 or 2
- Curry leaves – 2 sprigs
Preparation
Add ¼ litre of water to one quarter of a coconut grated, mash it well together and then squeeze out the coconut milk.Next, mix the grated coconut (from one half of a coconut), mustard seeds and green chillies together and grind it well into a paste.
Chop the ripe pumpkin into very small pieces, wash and keep aside.
Chop the tomatoes, pineapple and banana into small pieces.
To these pieces, add one litre of water, turmeric powder, chilli powder, salt and curry leaves and cook till done.
When it is cooked well, add the jaggery and continue to heat until it is dry.
To this, add the coconut milk that was prepared earlier, the coconut-chilli paste and curd, and allow it to boil.
When it boils, remove from the flame and add the raisins.
For seasoning, heat the coconut oil and add the mustard seeds. When they splutter, add the dry red chillies and the curry leaves. Saute for a short while and add it to the curry.
(M. Anantharaman)
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