Greetings Hiveans !! Hope all of you are doing great with the daily prompts. Here, Iam back with another vegan recipe for the monthly #octoberinleo by 
So, why wait, let's start
INGREDIENTS REQUIRED
For pressure cook
- Pumpkin - 200 gm
- Tamarind - 1/2 the size of lemon
- Turmeric - 1/4 spoon
- Salt - as desired
For gravy
- Shallots - 8
- Green Chilli - 2 spicy
- Tomatoes - 1 medium sized (slit long and thinly)
- Chilli powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Water - half a glass
- Curry leaves
For tempering
- Coconut oil - 1 tbsp
- Mustard seed - 1/2 tsp
- Red pepper - 2
- Curry leaves - a handfull or as you desire
For Seasoning
- Asafoetida - 1/2 tsp.
METHOD 9F PREPARATION
STEP - 1
First pressure cook the cubed pumpkins along with salt, turmeric and tamarind pulp soaked in water for atleast 30 mjnutes. Strain the tamarind pulp before pouring into the cooker.
STEP - 2
Cut the shallots into two halves, the chilli should be slit . Now take a deep bottomed vessel or mud pot and saute onion, curryleaves and green chilli.
After 5 minutes add the long slit tomato and saute it well for another 5 mjnutes.
Now add Chilli powder and Coriander powder and close the lid for a minute. After that add the pressure cooked pumpkin into this gravy and slightly crush the pumpkin with a ladle. Add half a glass of water and close the lid for 5 mjnutes. Let it boil. Keep it in low flame.
Note : Mud pot cooking gives best result for this cooking.
STEP - 3
Meanwhile, place the skillet on the stove. When hot, add coconut oil and then mustard seed, red pepper and finally curry leaves. Pour it hot over the prepared pumpkin curry.
Lastly, add some Asafoetida powder and switch off the flame.
The mouuth watering sweet and sour curry is done.
This recipe goes well with rice. In my place this is called as math-than puli.
The photos were captured in the process of cooking. Hope you enjoyed my this, easy to cook and tasty to eat recipe. Thank you for this wonderfu visit and your comments are most welcome my friend. 🙏