Pumpkin cuts (big pieces)            4 cups

Urad dal                                                   1 spoon

Channa dal                                            1 spoon

Dhania                                                     1 spoon

Coconut                                                  ¾ cup

Red chilly                                               4

Hing                                                          small pinch

Salt                                                            as required

Tamarind water                                made with half gooseberry size tamarind

Coconut oil                                           3 spoons

Mustard,urad dal                             for tempering

Curry leaf                                               1 strip



In a mud pot ( or thick bottomed vessel), pour tamarind water, add ¼ spoon channa dal, pumpkin pieces, salt, hing and curry leaves and allow to boil keeping burner in full.

Heat 1 spoon oil in kadai, fry urad dal, channa dal, dhania, red chilly.  Once done, add coconut and fry till golden.  Make it a smooth paste with water.

Once pumpkin is fully cooked, add the paste and mix well.

Season with mustard and urad dal in coconut oil.


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