Sweet Pumpkin curry ( ಚೀನೀ ಕಾಯಿ /ಕೆಮ್ಮುಂಡೆ ಕಲಸು )

Ingredients :

Sweet pumpkin -Cut into medium sized pieces -2-3 cups
Grated coconut : 1-1 1/2 cups
Chickpea Black (soaked) : 1/2 cup
Salt : According to taste
Jaggery powder : 1 table spoon
Green chilles : 1-2 Nos
Cumin seeds : 1 spoon
Turmeric powder : 1/2 spoon
Tamarind : 1/4 lemon sized
Mustard seeds : 1/2 spoon
Cooking oil : for tempering
Curry leaves

Method :

1. Pressure cook soaked chickpea.
2. Cook sweet pumpkin with little water & mix with cooked chickpea.
3. Grind coconut, green chillies, cumin seeds,turmeric powder , pinch of salt & tamarind to smooth paste with little water. 
4. Add the coconut paste to cooked pumpkin&chickpea & mix well.
5. Add jaggery & salt according to your taste.
6. Bring to boil.
7. Heat oil in pan, when mustard seeds start spluttering, add curry leaves.
8. Add this tempering to sweet pumpkin curry.

Note : 

• Cook sweet pumpkin with little care, since pumpkins are so soft once cooked . They will just get mashed up, if over cooked.
• You can use any king of chickpea.
• The curry is not spicy one , hence 1 or 2 chillies are used.