4 servings

Ingredients
500 gms red pumpkin
A lemon-sized ball of tamarind
½ tsp turmeric powder
A nut-sized ball of jaggery
Salt to taste

Coconut paste
2 tbsp grated dried coconut
½ tsp mustard seeds
1-2 green chillies
 
Tempering
1 tsp oil (optional)
¾ tsp mustard seeds
 
Method

1. Peel the pumpkin and cut it into ½” cubes.
2. Soak the tamarind in 1/3rd cup of water for 15 minutes. Squeeze the tamarind with your hand and press the juice through a strainer into a small bowl. Discard the residue in the strainer.
3. Grind the coconut paste ingredients to a fine consistency. Set aside.
4. Put the pumpkin in a pan with the tamarind juice, turmeric powder and jaggery. Place the pan over moderate-hot heat and boil, till the pumpkin is tender. When necessary, add some water so the pumpkin does not burn.
5. Taste and add salt.
6. Add the coconut paste and give it a stir.
7. Pour in 2 cups of water and bring to a boil.
8. Heat the oil for tempering in a small pan (optional). Add the mustard seeds and when they splutter, pour the contents of the pan into the pumpkin.
9. Give it a stir and remove from heat.
10. Serve with steamed brown rice.

*Image courtesy: © Thinkstock photos/ Getty Images