Lal Bhoplyachi Bhaji / Red Pumpkin Curry

Serving for -2

Ingredients

Red pumpkin - 400 gm - Scratch the outer skin  and cut into cubes

1 big onion - finely chopped

1 small tomato - finely chopped

1 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp dry mango powder

1/2 tsp garam masala

1/4 tsp turmeric powder

1/2 tsp mustard seeds

pinch of asafoetida

5-6 curry leaves
1/2 tsp grated jaggery

3 tsp oil

salt to taste

Ingredients to grind

4 tsp fresh grated coconut

1 tsp sesame seeds

3-4 cloves of garlic

1 inch garlic piece

1/4 cup chopped cilantro

Dry roast sesame seeds little bit. grind all above ingredients to make a smooth paste by adding little water.

Procedure

• Heat oil in a pan. Add mustard seeds, pinch of asafoetida and curry leaves. Let them crackle. Add chopped onion and saute till onion becomes translucent. Add chopped tomato and saute till tomato gets mashed up with onion. 
• Now, add  red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, dry mango powder and salt to taste. Saute till oil starts to separate.
• Add pumpkin cubes, ground coconut-sesame paste and jaggery. Mix well and cover the pan. Let it cook on medium heat for 15-20 minutes. Stir in between. Add little water and adjust the consistency. Cook curry till pumpkin becomes tender. Add chopped cilantro and serve hot with any Indian bread or plain rice.