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Heat oil in a heavy bottom pot on medium heat.
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Add in the fenugreek seeds and cumin seeds. As soon as the fenugreek starts to crackle and turn a bit red, add in chillies and then the diced pumpkins.
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Add in the salt and stir to coat.
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Add in the turmeric and the Hungarian paprika and the cayenne (if using cayenne).
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Stir to mix well and then cover and cook on medium heat for a few minutes. Add the 1 C of water, cover and cook on medium heat until the pumpkin is tender - about 10 minutes.
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While the pumpkin is cooking, prepare the tamarind
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If you are using the seedless tamarind soaked in water, using your hand, massage the pulp into the soaking water. once the tamarind and water are sort of mixed in, using a strainer, strain out the water to filter out any seeds or shoots . Reserve the water discard the debris.
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If you are using a paste then mix it in half a cup of water and keep it aside.
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Once the pumpkin is soft and tender but still holding its shape, add in the tamarind water (now filtered) and also the molasses/sugar/jaggery ( whatever you are using)
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Mix it all in, cover and cook for another 5 minutes on medium heat. The oil will float up to the top and the pumpkin will look a bit glossy when its ready.