Serves (4 to 5)

As necessary                         Cooking Oil

Ingredients (A)

¼ teaspoon                            Mustard Seed       

½ teaspoon                            Fennel Seed

2 sprigs                                 Curry Leaves

Ingredients (B)

1 piece                                  Green Chilli (sliced)

20 grams                              Onion (finely chopped)

Ingredients (C)

2 teaspoons                         Chilli Powder 

2 tablespoons                      Fish Curry Powder

A little                                 Water (mix with the powders above)

Ingredients (D)

500 grams                           Pumpkin

Ingredients (E)

As necessary                      Salt

As necessary                      Sugar

1 tablespoon                       Tomatoes Sauce

Ingredients (F)

As necessary                      Tamarind Paste

1. Remove the skin and cut the pumpkin into cubes

2. Heat the oil in a cooking pot.

3. Then add in Ingredients (A), after few seconds then add in the Ingredients (B), and fry it till golden brown.

4. Add in the Ingredients (C), reduce the flame and fry it till fragrant and oily.

5. Add in little water if it’s necessary.

6. Once the masala is done then add in the Ingredients (D & E), into the wok; and cook it in a low flame and cook it till, is ¾ cooked.

7. Then add in Ingredients (F), add in extra tamarind if wished and cook it till soft and dry.

8. Add in salt if it’s necessary.