This curry is adapted from - HERE. I have made some changes according to my taste. I don't like curries with a sweeter taste, so I skipped adding the jaggery and flavoured it with sambar powder for variation .. and I made it with gravy since I was serving it with rice.
Pumpkin ... 1 cup ( cut into pieces)
Onion ....... 1 medium ( chopped finely)
Tomato .... 1 (cut into pieces)
Green chillies .. 1-2
Ginger .......... 1 tsp (grated)
Garlic ............ 1 tsp (crushed)
Turmeric powder .. 1/8 tsp.
Coriander powder .. 1/2 tsp
Cumin powder ...... 1/4 tsp
Red chilli powder .. 1/4 tsp
Mustard seeds ... 1/2 tsp
Cumin seeds ...... 1/2 tsp
Asafoetida ......... a pinch
Curry leaves ...... 1 sprig
Dry red chillies ... 1
1. In a pressure cooker, heat a little oil and add the tempering ingredients. When they crackle, tip in the ginger, garlic and onion. Saute for a minute.
. Now add the pumpkin pieces and tomato. Add the salt and all the spice powders mentioned above. Saute until the tomato is blended.
3. Add 2 cups water and close the pressure cooker. Cook for 2-3 whistles.
( Add less water if you want the dry consistency. If you are cooking in a pan you need to add sufficient water and simmer it for a longer time until the pumpkin is cooked)