Pumpkin Leaf Curry

INGREDIENT

6-7 Pumpkin leaves (very smooth)
4 eggs
1 big onion
1-2 raw chilies
1 small carrot (optional)
2-3 tsp plain flour
Salt
Pepper

 

METHOD

Keep aside 4-5 big pumpkin leaves of the same size.
Beat eggs. Add chopped onion, chilies, grated carrot and shredded pumpkin leaves.
Add make a few spoons of plain flour to make the batter thicker.
Season with salt and pepper.
Keep the 1st leaf on the steamer and spread 1/4 of the mixture over it.
Then the 2nd leaf and spread next portion. Make layers and cover with the last one.
Steam for 10-15 minutes.
Remove from fire and cut into squares.

 

Curry
2 tsp oil
1 onion
1 raw chilly or crushed dried chilly
1 tsp mustard seeds
1 tsp Maldives fish
1/4 tsp curry powder
1/4 tsp turmeric powder
1/2 tsp chilly powder (optional)
Few curry leaves and rampe
3-4 tbsp coconut powder
2 1/2 cups of water
1 tbsp Lime/lemon
Salt to taste

Heat the oil in a pot. Add mustard seeds. Brown the chopped onion and chilly.
Add the rest of the ingredients. Bring to boil with coconut milk. Add the prepared pumpkin squares and cook for few minutes. Add lime or lemon juice.

Serve Hot.