Method of Preparation:
Heat oil in a pan fry all masala ingredients (except the coconut and coriander) until lightly browned. Combine fried mixture, coconut in a blender and blend to a smooth paste with little water. Heat oil in a sauce pan, add mustard seeds, when it pops add pumpkin, turmeric, curry leaves. Add little water and bring it to boil for about 5-8 minutes or until tender. (Not too cooked) Add salt, ground paste, tamarind, jaggery and cook for 10-15 minutes until the gojju thickens. Serve with chapati/dose/rice.
