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- Pumpkin- About 1 pound ( 1/2 kg)
- Dry coconut- 2 tbsp
- Dry red chilies- 5
- Cumin seeds – 1/2
- Coriander seeds – 1 tsp
- Tamarind paste- 2 tbsp
- Few chopped coriander leaves
- Salt to taste
- Mustard seeds – ½ tsp
- Chana dal – 1 tsp
- Cumin seeds – ½ tsp
- Asafetida ( hing) – pinch
- Oil – 3 tsps
Cut the pumpkin, remove the skin and cut them to quarter to half inch pieces. Keep it aside.
Now in a pan take all the dry red chili, cumin and coriander seeds. Fry them for about 5 minutes.
Now add the dry coconut and fry for another two minutes. Turn off the stove. Let the mixture cool and grind it to a fine powder.
Take a pan and do the tempering by adding oil. When the oil gets hot, add the mustard seeds. Let the mustard pop.
Add the chana dal and cumin seeds. Fry till light brown. Add hing add the pumpkin pieces and fry them for about five to seven minutes in the oil. Then add some salt, quarter cup water and close the lid.
Cook till the pumpkin is almost soft. It should takes about 10 minutes
Now add the ground spice powder, tamarind paste, and salt. Add little more water, depending on how thick you like the gravy. Cook till everything comes together. Finally add the chopped cilantro and serve with paratha or chapathi.