Sihikumbala/pumpkin 2 cups diced
Cinnamon 1-2 inch
Red Chillies 5-6
Green chillies 5-6
Tamarind 1 small lemon size
Coriander 1 ½ tsp
Fried gram 2 tsp
Jaggery 1 ½ tsp or small lemon size
Coconut-grated 5 tsp
Turmeric 1 pinch
Jeera 1 tsp
Pepper 1 tsp
Curry leaves 5-6
Coriander leaves 5-6 strands
Salt to taste
For Tempering :
1 tbsp oil, mustard seeds
Cook pumpkin with required water, till soft but don’t overcook as it becomes paste. Have in mind pumpkin cooks very fast.
Keep aside few curry leaves and coriander leaves for garnishing.
In a mixie jar put all other ingredients and grind into fine coarse paste.
Put the grounded mixture and jaggery to cooked pumpkin.
Mix gently and cook for 3-4 mins or until raw smell goes off. Often keep stirring to avoid burn at the bottom.
In a small pan put oil and temper with mustard seeds.
Add to the pumpkin mixture. Garnish with curry and coriander leaves.
Pumpkin gojju is ready to serve.
You can have this yummy gojju with chapatti, dosa, cooked rice, rotti.
If pumpkin gojju is too thick you can adjust by adding water for your requirement. But it should be little thick to eat. You can adjust sweet with jaggery as you like. This gojju is tasty to eat if it is little sweetish.