Pressure cook split pigeon peas adding a cup of water till mushy. Mash it well and keep aside.
Heat a vessel adding chopped pumpkin cubes and water covering the pieces. When water starts boiling add tamarind extract, jaggery, turmeric powder,slit green chillies and the strand of curry leaves. Let it cook in simmer till the pumpkin cubes are soft. Keep stirring in between.
Now add cooked split pigeon peas, udupi sambar powder and salt. Check the consistency of the curry and add little water if needed. Add asafoetida and bring it to boil. Switch off the flame.
Heat a seasoning pan adding oil, mustard seeds, split black gram, broken red chilly and curry leaves. When mustard seeds splutter and split black gram turns brown, add the seasoning to the pumpkin curry. Garnish with chopped coriander leaves.
Now pumpkin curry is ready to serve with steamed rice. It is a perfect blend of sweet, sour and spiciness and goes very very well with rice.
