Pumpkin Gojju

How to Prepare

1. Heat 6 tablespoons of oil in a large kadai or wok over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they splutter.
3. Add 2 teaspoons of cumin seeds
4. 1 teaspoon of asafoetida, and 20-25 curry leaves. Sauté for 30 seconds.
5. Add the grated pumpkin (10 kg) and mix well to coat with the tempering.
6. Cook the pumpkin on medium heat for 10-15 minutes, stirring occasionally until it softens.
7. Add 2 cups of tamarind paste
8. 5 cups of jaggery
9. 5 tablespoons of red chili powder
10. 2 tablespoons of turmeric powder, and salt to taste. Mix thoroughly.
11. Cook on low heat for another 15-20 minutes, stirring frequently until the mixture thickens and oil starts to separate.
12. Turn off the heat and let the gojju cool completely before transferring to airtight containers.