Recipe - Sri Lankan Veggie Currie

3 cup Pumpkin (or squash); cut
into twoinch cubes; with
the skin on and the seeds
removed
4 tablespoon Oil
2 tablespoon Chili powder (I used dried
hab powder instead)
1 1inch cinnamon stick
2 Pods cardamon; crushed
2 Whole cloves
2 tablespoon Ground coriander
2 tablespoon Ground cumin
2 teaspoon Chopped garlic
2 teaspoon Gingerroot; grated
4 Green chiles (I used 8
yellow Bolivian Market
Arivivis instead)
10 Curry leaves
Salt; to taste (about 2 tsp)
2 cup Water
1 cup Coconut milk

From: anthony rue true@ucet.ufl.edu

Date: Sun, 4 Aug 96 22:00:46 0000
In unrelated news, the Gainesville Hotluck was a low key event. After a
month without a rainy day, we didn't have a dry hour yesterday. While the
rain did help to keep the turnout low, we did have a bunch of Caribbean
exchange students show up, bringing along all sorts of curries, stews, and
Roti fillings. We were dancing to the soca beat until the park rangers came
to toss us out. Thanks to the Capt'n Sleepy crew for sending along a few
bottles of their best for us to sample. Oh, and here's the recipe for a Sri
Lankan veggie currie that I brought along as one of my offerings:

(from Fire and Spice: The Cusine of Sri Lanka, by Heather Jansz Balasuriya)

Heat oil in skillet. Add the chili powder (or powdered chiles) and fry for
a minute or less, being careful not to burn it. Add the remaining spices,
vegetables, and the pumpkin pieces. Toss the mixture gently until the
pumpkin is coated with the spice mixture. Salt to taste. Add the water and
coconut milk, and simmer until the pumpkin is tender.

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