Gummadi Kaya Pulusu

• 1 small butter nut squash / Pumpkin diced (wash the pumpkin, cut it in the middle and remove the seeds, you can leave the skin on or you can cut the skin with the knife and cut the pumpkin into nice big cubes)
• 4 Green chilies slit length wise.
• 1 lemon size Tamarind (microwave in 1/2 cup water for 30 sec)
• 1 tbsp of jaggery (adjust according to your taste)
• Dried Red chilies
• 1 spring of Curry leaves
• Hand full of Coriander leaves (finely chopped)
• 1 tsp each of mustard seeds, Jeera/Cumin seeds
•  Jaggery – 1 cup (grated/powdered)
• ¼ tsp Turmeric powder
• 1 tsp Chili powder
• Salt to taste
• 2 tbsp Oil

Directions-

1. In a pressure cooker, heat 1 tbsp of oil and add mustard seeds, when they crack, add cumin,  dry red chilies, turmeric and curry leaves.
2. Add green chilies and sauté
3. Add the pumpkin / butternut squash cubes and sauté them for a min. Add salt and chili powder, mix well and cover the pan with lid for a min.
4. In the mean time, extract the tamarind juice and set it aside.
5. Open the lid, mix all of them together, add the tamarind juice and 2 cups of water (adjust the water depending to how thick or thin you want your stew). mix well and close the lid with the whistle. Let it cook for 2 whistles.
6. Let all the pressure cools down. Open the lid, stir it once and adjust the taste.
7. Add powdered jaggery and bring to boil. Allow it to cook for about 2 mts with lid covered till the stew turns a little thick. Keep stirring in between.
8. Garnish with coriander and serve hot with rice and a dash of ghee. 

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