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| Main Ingredients | Pumpkin , Oil |
| Cuisine | Maharashtrian |
| Course | Main Course Vegetarian |
| Prep Time | 11-15 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 500 grams pumpkin, peeled
- 4 tablespoons oil
- A pinch of asafoetida
- 1/2 teaspoon fenugreek seeds (methi dana)
- 1/4 teaspoon fennel seeds (saunf)
- 6-8 curry leaves
- 2 small onions, finely chopped
- 1 large tomato, chopped
- 4-5 garlic cloves, chopped
- 2 teaspoon red chilli powder
- 3 teaspoon sambhar powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1 lemon sized tamarind ball, soaked in chilled water
- 2 tablespoon coriander leaves
Method
- Heat oil in a non stick pan. Add asafoetida, fenugreek seeds, fennel seeds, curry leaves. Sauté for half minute.
- Add onions, sauté till golden brown. Add tomato, garlic and cook for five to six minutes.Add pumpkin and cook for eight to ten minutes. Add chilli powder, sambar masala, turmeric powder and salt. Mix well.
- Add one cup water. Cover with lid and cook for five minutes. Add tamarind water and mix well. Serve hot garnished with coriander leaves.
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