PUMPKIN GOJJU ( Karnataka Style )

Gojju is a curry from Karnataka which is tangy, spicy and a bit sweeter. The base of the curry is a spicy masala ground with fresh coconut and roasted spices. Sesame seeds give a distinct flavour to the curry.It can be prepared with different vegetables and even pineapple.The gravy of this curry is really very delicious and goes well with plain rice, rotis or dosas and idlis. Today's recipe is made with pumpkin. We never liked pumpkin when we were kids and I remember mom made it this way and we relished it not knowing it was pumpkin.

Ingredients:
Pumpkin ....  1 cup (cut into cubes )
Turmeric powder .. 1/4 tsp
Jaggery ... 1 tsp
Tamarind .. lemon sized ( soaked in water)
Salt ... to taste

For the masala:
Grated coconut .. 2-3 tbsps
Chana dal ..... 1 tsp
Urad dal ...... 1 tsp
Sesame seeds .. 1 tbsp
Methi seeds ... 1/4 tsp
Cumin seeds ... 1/2 tsp
Dry red chillies .. 2-3 ( as per your taste)

For tempering:
Mustard seeds .. 1 tsp
Dry red chillies .. 1-2
Curry leaves .. 1 sprig
Asafoetida ... a pinch
Oil

Method:
1. Cut the pumpkin into cubes.
2. Heat a little oil in a pan, saute the pumpkin and add a little salt, turmeric powder and a little water to cook.
3. Also add the tamarind extract and jaggery. Simmer until three-fourths done.
4. Meanwhile take a tsp of oil in a pan and roast the gram dal and urad dal to a golden colour. Now add the sesame seeds, methi seeds, cumin seeds and the dry red chillies and roast further. Tip in the grated coconut and continue to saute for half a minute. Let it cool.
5. Now grind this in a mixie adding a little water to make a thick paste.
6. Mix the ground paste to the cooked pumpkin and simmer to cook further until the gravy gets cooked.
7. Check the salt and add if needed.
8. Finally add the tempering of mustard seeds, dry red chillies, curry leaves and asafoetida.

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