Ingredients 

• Pumpkin 1/2 Lb
• Dried Red Chillies 4-6 
• Tamarind Paste 1/4 tsp
• Asafoetida  1 pinch
• Mustard - 1 tsp
• Curry leaves
• Salt 

• Steam cook pumpkin in a pressure cooker. Remove. 
• When cool, blend in a mixer the cooked pumpkin, red chillies and tamarind paste to a smooth paste. 
• Add around 1 tbsp of water. But do not add more water, the gojju should not be watery. 
• Heat oil in a kadahi add mustard seeds. 
• When the seeds splutter, add curry leaves and hing. Immediately pour over the paste, add salt and mix well.