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This recipe was uploaded by peanutts
1.Clean pumpkin/ butternut squash , cut into large cubes. Set aside 2.Add chilli powder and roasted curry powder into the coconut milk . Set a side. 3.Heat ghee /oil in a large cooking pot or saucepan, add onion slices and cook till soft and translucent. 4.Add curry leaves, rampe , ginger and garlic in to the onions and stir for 1-2 minutes. 5.Lower heat , add tomato puree, stir to coat the onion mixture with the tomato paste . 6.add pumpkin/ butternut squash and dried tuna chips ifusing, stir to coat with the mixture. 7.Add the coconut milk mixture and give it a stir. Add salt . Cover and cook till the pumpkin is tender. Stir occasionally to prevent burning. Pumpkin doesn't take too long to cook about 5 minutes . 8.After 5 minutes, remove lid , add a little water if you want more gravy . Add sugar and stir slowly. Switch off heat and serve with roshi or as a side dish .