Ingredients:
Pumpkin – 1 kg, peeled, cut into cubes
Ghee – 1 tbsp
Bay Leaf – 1
Cumin Seeds – 1 tsp
Coriander Seeds – 1 tsp
Fenugreek – 1 tsp, powdered
Onion seeds – 1/2 tsp
Asafoetida – a pinch
Ginger Paste – 1 inch piece
Turmeric Powder – 1/2 tsp
Dry Red Chillies – 2
Salt to taste
Coriander Powder – 2 tsp
Jaggery – a small lump
Tamarind Pulp – 2 tbsp
Garam Masala – 1 tsp
Green Chillies – 2 to 3
Green Coriander – 2 tbsp
Method:
1. Heat the ghee in a pan.
2. Add bay leaf, cumin seeds, coriander seeds, fenugreek, onion seeds, asafoetida and ginger paste.
3. Saute for 1 minute.
4. Add the ginger paste and pumpkin.
5. Stir fry for another 2 minutes.
6. Mix in the turmeric powder, dry red chillies, and salt.
7. Add coriander powder and cook covered, on low heat, for 15 minutes or till half done.
8. Add jiggery, tamarind juice, garam masala, and green chillies.
9. Cover and cook, on low heat, till done.
10. Garnish with green coriander and serve.
