Ingredients:

* 750 grams of Pumpkin (Kaddu) (peeled and cubed)
* 4 Green Chillies (Hari Mirch) (slit longways) (more or less may be used depending on spice preference.)
* 1 tbsp. of Ginger (Adrak) (thinly sliced)
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped – for garnish)
* 10 Curry Leaves (Karhi Pattay)
* 1 tsp. of Fenugreek Seeds
* 2 tsp. of Cumin Seeds (Sufaid Zeera)
* 1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
* ½ tsp. of Turmeric Powder (Pisi Haldi)
* 1 tbsp. of Coriander Powder (Pisa Dhania)
* 1 tbsp. of Sugar
* A pinch of Asafoetida (Heeng)
* 1 tsp. of Tamarind Pulp
* 2 tbsp. of Cooking Oil

Methods:

1) In a microwaveable dish, combine the oil, asafoetida, fenugreek seeds, cumin seeds, curry leaves and ginger. Mix and cook covered in microwave on HIGH for 3 minutes.

2) Add the pumpkin cubes, green chillies, salt, red chili powder, turmeric powder, coriander powder and sugar. Mix thoroughly and cook covered on HIGH for 5 minutes.

3) Stir then cook covered at 70% for another 15 minutes, stirring once in between. Should be cooked and done, if not, cook for another few minutes or so or until pumpkin is cooked and done.

4) Mix in the tamarind pulp, and cook at 30% for 5 minutes and mix. Finally garnish with the coriander leaves.

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