Mathanga / Pumpkin pulin curry

Ingredients

1. Mathanga / Pumpkin - Half of a small pumpkin
2. Toor dal - 1 tbsp
3. Urd dal - 1 tbsp
4. Red chilli - 4
5. Coriander - 2 tbsp
6. Turmeric powder - 0.5 tbsp
7. Pepper - 1 tbsp
8. Asafoetida - 1 tbsp
9. Fenugreek - 1 tbsp
10. Tamarind - 1 lemon size
11. Water - 3 cup
12. Salt
13. Mustard - 0.5 tbsp
14. Red chilli -1
15. Oil - 1 tbsp
16. Curry leaves - 1 twig

Procedure

1. Peel and cut the pumpkin into small pieces
2. Squeeze tamarind in two cups of water
3. In a deep bottom vessel cook pumpkin in the tamarind juice along with salt.
4. In a tawa fry toor dal, urd dal, red chilli, coriander, pepper and fenugreek using very little oil till toor dal becomes brown.
5. Grind the above mixture into a fine paste by adding little water.
6. When the pumpkin is cooked well, add the ground mixture into the same vessel.
7. Add enough salt.
8. Add asafoetida powder.
9. Let it boil for 5 minutes.
10. Temper the curry 
1. Heat oil in a small pan
2. Add mustard seeds when the oil is hot
3. Add curry leaves and red chilli
4. Add this to the curry
11. Yummy pulin curry is ready to be served with rice.