1. Heat 2 tsp of oil and roast the chilies.
2. Grind them with coconut and tamarind to a very smooth paste.
3. Heat the remaining oil in a kadai.
4. Add peeled garlic garlic flakes and fry till dark brown.
5. Add spinach, pumpkin and salt.
6. Add ¼ cup of water, cover and leave on low heat till the vegetables are cooked.
7. Add the ground paste and more water if needed to get creamy gravy.
8. Simmer for 2-3 minutes.
9. Serve hot with steamed rice.

Serves:4