The vegetarian recipe for Spicy and Milky Pumpkin Chunks:
servings – 4
- 500 g pumpkin (peel and cut into chunks)
- 1/4 cup evaporated milk
- 20 curry leaves
- 20 Thai chilies
- 2 tbsp vegetable oil
- 1/4 cup water
- 1 tsp salt
- Heat vegetable oil, saute curry leaves and Thai chilies until fragrant.
- Add pumpkin chunks and stir well.
- Add water and simmer until fully absorbed.
- Add evaporated milk and salt; stir well, switch to high heat and briefly simmer.