Sweet Pumpkin Curry / Kumbalakayi Hulli (Udupi Style Huli)

Recipe Type : Indian                                                                               Yield : 4
Preparation Time : 15 mins                                                                    Cooking Time : 20 mins

Ingredients:
15 pumpkin pieces
3 cups water
4 Byadagi chilies
2 tsp coriander seeds
2 tsp cumin seeds
1/4 tsp fenugreek seeds
10 curry leaves
3 tsp jaggery powder
1/2 cup grated coconut
1 tsp salt
1/2 tsp tamarind paste
3 tsp coconut oil
1 tsp mustard seeds
1 tsp black lentils

Method :
1. Heat a pan. Put 1 tsp of oil. Put each of these ingredients one at a time in this order, giving time for each to roast (add oil as required): Byadagi chilies, black lentils, coriander seeds, cumin seeds, fenugreek seeds, and 5 curry leaves. Switch off gas, and keep aside.
2. In a blender add all roasted ingredients, tamarind paste, 1/4 cup water and coconut. Make a fine paste (or, masala).
3. Heat a pan containing water. Add chopped pumpkin pieces and salt. Allow to cook (10 mins). Keep aside.
4. Heat another pan. Pour remaining oil. Put mustard seeds and remaining curry leaves for tempering.
5. To the tempered ingredients, pour ground masala and remaining water. Cook for 5 mins.
6. Add cooked pumpkin pieces and jaggery powder. Mix well. Cook for 2 more mins. Adjust the gravy thickness.
7. Serve with rice.