serves 4

Ingredients

• 1.5 lb (3/4 kg) red pumpkin,
• 1/4 cup dry shredded coconut,
• 2 tbsp poppy seeds,
• 1 tbsp sesame seeds,
• 2 tsp chironji,(charoli) (optional)
• 2 garlic cloves,(optional)
• 1 tsp black Maharashtrian masala,
• 2 tsp red chili powder,
• 1 tsp turmeric powder,
• 1/2 tsp tamarind pulp,
• 1 tsp mustard seeds,
• 1/2 tsp fenugreek seeds, (methi)
• salt to taste,
• 1 tsp jaggery
• 1/4 tsp asafoetida,
• 3 tbsp oil,
• fresh grated coconut and coriander for garnishing,

Method

1. Scrape the hard skin of pumpkin, rinse and cut it into cubes.
2. Dry roast sesame seeds until they start popping up or turn slight golden. Remove.
3. Dry roast coconut, poppy seeds and chironjis together in the same kadai. When coconut becomes crisp and light brown, remove.
4. Grind together coconut, poppy seeds, sesame seeds, chironjis and garlic cloves into a fine powder.
5. Heat a kadai. Add oil. When oil is heated, add mustard seeds and fenugreek seeds. As mustard seeds sizzle, add asafoetida and turmeric powder.
6. Then add chopped pumpkin and stir well. Add 1 cup water. Cover and let cook until pumpkin is tender.
7. Add ground masala powder, black Maharashtrian masala, tamarind, chili powder, salt, jaggery and mix well.
8. After 2 minutes, turn the heat off. Garnish with cilantro/coriander leaves and fresh grated coconut.
9. Serve hot with chapati/rice.