1. Cook arbi in the pressure cooker.
2. Soak tamarind in warm water and extract juice or alternatively, dissolve tamarind paste in warm water.
3. Heat pan and add oil.
4. When the oil is warm, add mustard seeds.
5. When it splutters, add asafoetida, curry leaves and pumpkin.
6. Saute for 5 sec and add tamarind juice, turmeric powder and salt.
7. Let it boil till the pumpkin is nearly cooked.
8. Add more water if needed.
9. In the mean time, heat 1/2 tsp of oil in a pan and add rice, methi seeds, tur dal and red chillies and fry till the dal is golden brown in color.
10. Let it cool and grind it along with the coconut.
11. When the pumpkin is nearly done, peel the arbi and add it to the boiling liquid.
12. Let it boil for 5 mts.
13. Then add the ground paste, coconut oil and jaggery.
14. Adjust salt as per taste.
15. After it boils for another 5 mts, switch off the stove and serve hot with rice.

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