One Yellow Pumpkin
5 tbsp gingelly oil
2 tsp mustard
2 dry red chilli
1 tbsp curry leaves
½ tsp turmeric powder
½ tsp asafoetida powder
½ tsp fenugreek seeds
1tbsp coriander powder
2 tsp chilli powder
2 tbsp tamarid thick water
1tsp shredded jaggery
Salt to taste
Discard the thick skin and chop the pumpkin into cubes.
Strain the tamarid water.
Split and remove seeds from red chilli.
Heat oil in a heavy bottom pan, add asafoetida, fenugreek and mustard.
One the mustard splutter, add the pumpkin, curry leaves and red chilli.
Add turmeric, simmer, open fry for five minutes.
Now add the coriander ,chilli powder and salt.
Fry for two minutes close the pan ,simmer simmer and allow to sit until the pumpkin turns paste(no need to mix often).
At last add the tamarid past open cook for ten minutes.
Finally add jaggery, mix and allow to cool.
Never add water ,apart from the tamarid water.
Can store as a pickle for two weeks in fridge.