Parangi Kai Thogayal

How to Prepare

1. Peel and chop 2 medium-sized raw pumpkins (Parangi Kai) into small cubes.
2. Heat 4 tablespoons of sesame oil in a frying pan over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they splutter.
4. Add 10 dried red chilies
5. 4 tablespoons of urad dal, and 2 tablespoons of chana dal. Fry until the dals turn golden brown.
6. Add the chopped pumpkin and sauté for 8-10 minutes until it softens.
7. Add 2 teaspoons of tamarind paste and salt to taste. Mix well and cook for another 2 minutes.
8. Turn off the heat and let the mixture cool completely.
9. Transfer the cooled mixture to a blender. Add a handful of fresh curry leaves and blend into a coarse paste without adding water.
10. Transfer the thogayal to a serving bowl. Optionally, temper with 1 teaspoon of mustard seeds and a few curry leaves in 1 tablespoon of sesame oil and pour over the thogayal.
11. Serve with hot rice and a drizzle of ghee or sesame oil.