Pressure cook toor dal till soft and mushy.

Peel the skin and cut the thick flesh of pumpkin in to medium sized pieces. Scoop out the seeds and separate the soft flesh. This soft flesh can be used in tambli (curry with yogurt)preparation.

Add ash gourd pieces in to a cooking pan with enough water to cook. Add turmeric powder, slit green chillies, jaggery, curry leaves and tamarind extract. Once it boils, simmer it and let it cook till the pieces are tender. Add one tbsp Udupi sambar powder as well so that the pieces too can intake the aroma of powder.

Now add pressure cooked toor dal, salt, asafoetida and remaining sambar powder. Check the consistency of curry, if needed add required amount of water. Bring it to boil.

Add the seasoning to this ash gourd curry and garnish with coriander leaves.

Serve hot with rice.

Add water as per the consistency needed. It should not be too thick nor too thin.

It tastes mild spice, for more spiciness add more green chillies.