Monday, November 14, 2005
500 g ( 1 lb ) pumpkin
1 small onion, finely chopped
2 cloves garlic, finely chopped3 fresh green chiles, seeded and chopped
8-10 curry leaves
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1 1/2 cups (12 fl oz) thin coconut milk
1 teaspoon salt
1/2 cup (4 fl oz) thick coconut milk
1 teaspoon black mustard seeds
Peel pumpkin and cut into large chunks. put into a pan with all the ingredients except the thick coconut milk and mustard seeds. Bring slowly to simmering point and cook gently, uncovered, until pumpkin is almost tender. meanwhile, grind the mustard seeds with a mortar and pestle and mix with the thick coconut milk. add to the simmering pot and cook for 5 minutes longer on a very gentle heat.
Pick up the November '05 issue of Utne, there is a great article in there; Take Back Islam. Also, if you are an MSU student you can read the full magazine online, through the MSU libraries electronic resources.
Posted by Khalid at 6:28 AM