1. Heat oil in a kadai. Temper with mustard seeds, curry leaves and haldi.
2. Add chopped sweet/yellow pumpkins and cook covered until they become soft. Add very little (as little as 2-3 tsp) water while cooking.
3. Meanwhile, dry roast Ellu/Til and dry red chillies until you smell the fresh aroma of the masala.
4. Grind the roasted masala with chana dahlia,hing, coconut and mustard seeds to a smooth paste.
5. Add the masala paste to the pumpkins after they are cooked completely. Add water and allow it to boil.
6. To this add tamarind paste, jaggery, salt and boil well.
7. Serve hot with rice and enjoi!!

Courtesy: http://maneadige.blogspot.com/