Ingredients:

• 250 g – pumpkin, peeled and cubed
• 250 g – tomato, chopped
• 1/3 cup – roasted peanuts, coarsely powdered
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 1/2 tsp – Fenugreek seeds
• 2 – dry red chillies, broken into pieces
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1 tsp – Sugar
• 3 tbsp – oil
• 2 tbsp – coriander leaves, chopped
• a few – Curry leaves
• 1/2 tsp – salt

Method:

1. Heat the oil in a kadai. Add mustard, cumin and fenugreek seeds.
2. When they splutter, add red chilli and curry leaves.
3. After few seconds add pumpkin. Keep covered on low heat for 2-3 minutes.
4. Add tomato and chilli, turmeric and coriander powders. Add salt.
5. Continue to cook till the vegetables are well cooked and slightly mushy.
6. Add sugar and peanut powder. Mix well and remove from fire.
7. Serve garnished with coriander leaves, with chapatti or poori.