1. Peel the pumpkin and cut into 2 cm cubes.
2. Soak tamarind in � cup of warm water and extract the juice.
3. Heat 2 tsp of oil and roast red chilies, coriander, cumin and fenugreek seeds and pepper. Cool and powder coarsely.
4. Heat the remaining oil in a kadai.
5. Add mustard. When it splutters, add curry leaves.
6. Add pumpkin and salt. Sprinkle with 2 tbsp of water.
7. Cover and cook on low heat till pumpkin is soft, but not mushy.
8. Add the tamarind juice and the masala powder.
9. Simmer for 2-3 minutes.
10. Serve hot with steamed rice and dal.

Serves:4 to 6