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Ingredients
| 1 Pound | Indian Pumpkin |
| 1 Large | Finely Chopped Onion |
| 1 Tablespoon | Ginger Paste |
| 1 Tablespoon | Finely Chopped Green Chillies |
| 1 Teaspoon | Ginger Paste |
| 1 Tablespoons | Tamarind Pulp / Imly |
| 1 Tablespoon | Sugar |
| 0.5 Cup | Cooking Oil |
Dry Spices
| 1 Teaspoon | Cumin Seeds |
| 1 | Pinch of Hing |
| 1 Teaspoon | Fenugreek Seeds |
| 6 | Whole Red Chillies |
| 1 Teaspoon | Garam Masala |
| 1 Teaspoon | Turmeric Powder |
| 1 Tablespoon | Coriander Powder |
| 1 Teaspoon | Red Chilli Powder |
| Salt To Taste |
Method
Wash and dice pumpkin in small cubes and set aside.
In a bowl sock tamarind in half cup of hot water for 20 minutes.
In a large skillet heat oil and add hing fry it for 30 seconds and then add cumin seeds, whole red chillies and fenugreek seeds to it.
Fry them till cumin n fenugreek seeds changes color then add onions to it. Fry them till they turn golden brown.
Add ginger, garlic, and green chillies to it and fry it for 2 minutes . Then add garam masala, coriander powder, red chilli powder, and salt to it. Cook it for 1 minute.
Add half cup of water and cook it for 1 minute at high flame then add pumpkin to it.
Lower the flame to medium and cook it for 15 minutes and keep stirring in between.
Add Tamarind paste and sugar to it and cook it for another 1 minute and remove it from the flame.
Serve it hot with rice, makki ki roti or puri.
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