Ingredients: 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 Method: 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.