Recipe Box Pumpkin in Mustard Curry This is a very mild curry with sharp garlic and mustard flavors. A popular combination is white rice, pumpkin in mustard curry, mallum and karawala (a salted, sun-dried fish) badun.   Ingredients 1. Quarter of a pumpkin 2. 1 onion, chopped 3. 3 - 4 green chilies, sliced 4. 3 - 4 fenugreek seeds 5. A sprig of curry leaves 6. 2" pandan leaf 7. Salt 8. Chili Powder 9. ¼ tsp turmeric powder 10. ½ cup weak coconut milk or water 11. 2 - 3 tbsp grated, coconut 12. 5 - 6 black pepper seeds 13. 3 - 4 garlic cloves 14. 1 tsp mustard seeds 15. ½ cup thick coconut milk Serves 6 Cube the pumpkin with the skin into 2" x 2" pieces and put it into a saucepan. Add onion, green chili, fenugreek seeds, curry leaves, pandan leaf, salt, chili powder, turmeric powder and boil in weak coconut milk or water. With a motor and pestle (or electric grinder), first grind the grated coconut, black pepper seeds and the garlic cloves. When mixed into a paste add the mustard seeds. Add the paste into the pumpkin and add the thick coconut milk and bring to boil. Adjust seasoning and remove from fire.