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.