Serving: 2 | Type: Side Dish

Ingredients:

Seasoning:

Method:

1. Cut the pumpkin as you like it, with or without skin, into 2 inch cubes.
2. Take the pressure cooker heat with oil add seasonings and fry it without burning.
3. Add onion sauté for 1 minute then add tomato, salt and turmeric. Cook until tomato get mashed.
4. Now add pumpkin sauté for about 2 minutes in medium flame.
5. Then add chili and coriander powder mix well.
6. Finally add tamarind paste, water and crushed garlic.
7. Close the pressure cooker and cook for 1 whistle and then turn off the stove.
8. Cool down the cooker then open it.
9. Check the water if it is too liquid keep it on the stove without a lid until water reduces. It should be a thick gravy, not very thin or very dry.
10. Turn off the stove.
11. Serve hot with rice.

Note:

1. If you peel off the skin cook carefully because the pumpkin will get cook really fast and get mushy .
2. You can add 1tsp of sugar or brown sugar for some sweetness.
3. If you find parangikai (red pumpkin) in your area, you can use butternut squash instead. Butternut squash gives you the same taste.