Pumpkin Curry (Wattakka)

Ingredients:
1 Pumpkin
1 onion, chopped finely
2 cloves garlic, chopped finely
4 fresh green chilies, seeded and chopped 12 curry leaves
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric, ground
1 1/2 cups thin coconut milk
Salt to taste
1/2 cup thick coconut milk
1 teaspoon black mustard seeds
Method:
Peel the pumpkin and cut into large chunks. Heat up a wok and add in all the ingredients except the thick coconut milk and mustard seeds. Slowly bring to the simmering point and cook gently without a lid until the pumpkin is almost tender. While cooking the pumpkin, grind the mustard seeds and mix with the thick coconut milk. Then add the ground mustard seeds and coconut milk into the simmering pot of pumpkin. Cook for about 5 minutes on very moderate heat.