‘Black’ because the masala is roasted to the point of becoming black and ground to powder. This is not a spicy curry but there is definitely no hint of pumpkin sweetness.
SriLankan Black Pumpkin Curry
Recipe source: Sanjeev Kapoor
2 cups pumpkin cubes
1 small onion sliced
3 cloves garlic slices
Few curry leaves
1 cup thin coconut milk or water
½ cup thick coconut milk
To roast and powder:
½ tsp cumin
1 tsp fennel
1 ½ tsp whole coriander seeds
1 small pc cinnamon
2 tsp whole black peppers
¼ tsp fenugreek seeds
10 curry leaves
Add pumpkin, onion, garlic, curry leaves, thin coconut milk OR water, and little salt in a pan and cook till pumpkin are soft. They should not become mushy.
Meanwhile first dry roast cumin and fennel till they become almost black. (Don’t burn).
Add coriander, cinnamon, clove, peppers, curry leaves and fenugreek and dry fry for few more mins coriander seeds become brown.
Take off fire and let it cool. Grind to smooth powder.
When the pumpkins are cooked, add thick coconut milk and the ground masala powder and mix gently. Add salt if required.
Let it simmer for a minute or two and take off fire.
Serve with chapathi or any flat bread.