This is a simple and quick to prepare recipe of my mother’s, which is a huge hit with visitors. My mother generally likes experimenting. She can also replicate something she has once tasted. As this dish is something that falls under the two, I have labelled it under ‘Colombo’ (the city where different Sri Lankan cuisines meet) – which is also the city my mother has lived nearly three decades so far and where she feels most at home.

Mashed Pumpkin Salad

Time taken – 20 minutes

Serves – 4

Ingredients

• Pumpkin – 250g
• Coconut milk – 2 or 3 tbsp
• Green chillies – 2
• Onion – 1 medium sized, chopped
• Salt and pepper to taste
• Lime juice

Method

1. Chop the pumpkin into chunks, does not need to be small, and leaving the skin on. Remove seeds and clean the chunks.
2. Boil the pumpkin until it is tender and cooked, for around 15 minutes. Remove skin and mash the pumpkin.
3. Add the coconut milk, green chillies, onion to the mashed pumpkin and mix well.
4. Season with salt and pepper, according to your taste, as well as some lime juice.

Recipe source: Raji Thillainathan.