Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      gram          pumpkin
  25      grams         onion
   2                    chile -- fresh
   4                    garlic cloves
  50      milliliters   oil
                        curry leaf sprigs
   1      teaspoon      salt
     1/4  teaspoon      pepper -- black
     1/4  teaspoon      turmeric
 350      milliliter    coconut milk -- thin
 100      milliliter    coconut
  25      grams         rice -- ground
   1      teaspoon      mustard seed -- ground
   1      pinch         curry powder
     1/2  teaspoon      lime juice

Preparation:

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 chile and crush the garlic. Heat the oil and fry the onion and chile 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 Coconut milk, thick 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