Yellow Pumpkin -1/2 kg bite size cubes
Dried red chillies- 6 or depending on taste
Rock salt- to taste
Cold pressed sesame oil (Nallenai)- 1-2 Tbsp
Curry leaves – 1 sprig
Chilli powder- 1tsp or to taste
Organic natural Jaggery – 2 Tbsp
Marinate the pumpkin cubes in the turmeric powder, chilli powder and salt. Leave it aside for a few minutes.
Using the tempering ladle, heat 1/2 a tsp of the oil and add the curry leaves and dried red chillies. Add this to the marinated pumpkin.
Pour the remaining oil in a deep bottomed pan and turn the flame onto low heat. Add the marinated pumpkin and toss well. As it cooks, the natural juices will flow out. If not add some water to prevent it from sticking to the pan.
Cover and let cook for 10-15 minutes.
When the vegetable is three quarters cooked, add the jaggery. Open the lid and continue stirring , until all of the liquid evaporates, the jaggery melts and coats the pumpkin cubes turning into a dark burnished colour.
At this stage, it should be soft and mushy
Check for seasoning . Adjust salt, spice and sweet as necessary. Serve hot.