Pumpkin Gojju

Payaswini's Recipes

2 cups pumpkin, peeled and
cut into small pieces
1-2 tsp. tamarind juice
1 tsp. jaggery
1 long spring curry leaves
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
Salt to taste
For Masala:
1/2 cup grated, coconut
4-6 red chillies
1 tbsp. bengal gram
1 tsp. black gram
1 tsp. cumin seeds
1/2 tsp. fenugreek seeds
1 tsp. sesame seeds
1 tsp. chopped coriander leaves

1/2 tsp. asafoetida
1 tsp. oil
Heat oil in a pan fry all masala ingredients (except the coconut and coriander) until lightly browned.
Combine fried mixture, coconut in a blender and blend to a smooth paste with little water..
Heat oil in a sauce pan, add mustard seeds, when it pops add pumpkin, turmeric, curry leaves.
Add little water and bring it to boil for about 5-8 minutes or until tender.
(not too cooked)
Add salt, ground paste, tamarind, jaggery and cook for 10-15 minutes until the gojju thickens.
Serve with chapati/dose/rice.