Barabo Riha

Sauté the onions with the curry leaves, rampa leaves, cinnamon and cardamom over medium heat until onions are light brown

Add the chili, ginger, garlic, cumin seeds and stir for a minute or so

Add the curry powder, roast for a minute over low heat

Gradually add water until the mixture in the pot is a smooth paste

Add the pumpkin, coat it well with the spice mixture

Add the rest of the water, tuna, sugar and coconut milk

Cook covered over medium heat (while stirring regularly to make sure the coconut milk does not clot) until the pumpkin is tender

Lower the heat and gently stir in the coconut cream

Simmer for a minute and take off the stove