Prepare the pumpkin recipe with this sweet and sour twist. Kids would just love this.
1 Small knob of tamarind
An inch of jaggery
1/2 Tablespoon red chilli powder
3-4 whole dried red chillies, each broken into two.
Salt to taste
1 Tablespoon black mustard seeds
10 cloves of garlic, crushed
1 Tablespoon ghee
1 Tablespoon oil
20-30 curry leaves
How to prepare
Dice pumpkin after taking off the outer skins into 2-inch pieces.
Place it in a pressure cooker. Add tamarind, jaggery, chilli powder and 20 millilitres of water.
One whistle is enough to cook the pumpkin. Make sure not to overcook it to a pulp. Set aside the cooker. Now, add salt then mash the pumpkin lightly. Avoid turning it into a mush.
For tadka, pour ghee and oil in a large spoon and place it over medium heat. Add crushed garlic a minute later and wait for it to turn brown. Now, add mustard seeds and red chillies, and let them crackle and sputter. Throw in the curry leaves. Immediately transfer the tadka into the pumpkin mash.
Now, it is ready to serve.