Pumpkin cooked with flavors of jaggery and tamarind
- 250 grams Pumpkin, cut in medium pieces
- 1 teaspoon Oil
- 1/2 teaspoon Mustard Seeds
- 1 Bay Leaf
- 2 Red Chilly
- 1/2 teaspoon Lemon juice, freshly squeezed
- 1/4 cup Grated Jaggery
- 1/4 cup Tamarind Water
- Salt-to taste
- Cook pumpkin in tamarind water till soft. Mash coarsely.
- Heat oil. Splutter mustard seeds, bay leaves and red chilli.
- Add pumpkin mash, salt and jaggery.
- Continue cooking till mixture is thick. Add lemon juice.