The sweet pumpkin is a delicacy and there are several recipies from it. Western civilizations just carve it for decoration or make pumpkin soup but rarely use it in regular cooking. The only prominent time it is cooked is during the Halloween month. But true south Indian kitchen utilizes this magical sweet pumpkin (Parangikai in tamil) in various recipies. Let me start with the most fascinating one for me.
Essentially, to make a Paal Kootu, one would require an unripened sweet pumpkin. In India one can get it immediately but in Germany, it is easy to find this sweet pumpkin only as ripened "Kurbis". Still, when purchased with a thick flesh it is perfect for this cuisine.
Sweet pumpkin - coconut scrapping - coconut milk - green chillies - curry leaves - cumin - hing - mustard seeds - salt
Cut the sweet pumpkin into thick cubes (it gets cooked really fast). Pop some mustard seeds, cumin seeds, few green chillies cut length wise and some curry leaves over oil and saute the pumpkin in this. Add salt and a pinch of hing and close the vessel for 2 minutes. Check if the pumpkin is cooked and sprinkle a handful of fresh coconut scrapping and stir for a minute. Turn the hear off and add a cup of coconut milk and mix into the pumpkin. Close the lid on and leave on the switched off hot plate for a minute. Don't let the coconut milk boil too long or on too much heat as it would destroy the entire dish. Serve with hot plain rice.