1
Heat up 1 tsp of mustard seeds in oil.
2
Once they split, add chopped onion and garlic.
4
Add in curry leaves, fennel seeds, 1 green chili, salt, pepper, and tamarind paste.
5
Mix this well and add in the pumpkin.
6
Give it a good stir, close the lid, and allow it to cook.
7
Roughly mash it once it's softened.