Pumpkin cut into cubes -1 cup
Green chilli -2
Red chilli powder -1 tsp
Coriander powder -1tsp
Fenugreek and Cumin Powder -1/2 tsp each
Dhagad phool -1tsp (optional)
Cumin seeds -1tsp
Mustard seeds -1tsp
Ginger-garlic paste -2 tsp
Salt to taste
Jaggery – 2tbsp
Rice flour -1tsp
Curry leaves -2 sprigs
Cut the pumpkin into cubes (you can peel the skin).
Roughly chop onions, tomato and green chillies.
Soak the Tamarind in 1 cup of hot water for 30 minutes and extract the juice and filter it using a sieve and keep it aside.
Take a sauce pot, add oil, turn on the flame and keep it in low to medium flame.
Once the oil is hot, add cumin seeds, mustard seeds, Dhagad phool (optional).
Add in curry leaves and once they pop up, add onions, green chillies, turmeric powder and let them until onions become translucent.
Add Ginger-garlic paste to the pot and cook it until the raw smell is gone.
To the sauce pot, add tomatoes, salt and let them cook until they become soft.
Add pumpkin pieces and cook them for 5 minutes / until they are soft on a medium flame.
Once the pumpkin pieces are cooked.Add in the Tamarind extract, a cup of water, coriander powder, fenugreek and Cumin powder, jaggery to the pot and simmer it for 10-15 minutes.
Before you turn off the flame, add rice flour mixed with water to make a paste and add into the sauce pot and stir it for a minute and turn off the flame.
If you want a curry type of this recipe, after adding the rice flour paste.Cook on a low flame for 5 minutes and the sauce thickens up.
Adding Rice flour is optional.
It goes well with steamed rice with ghee