First dry roast some fenugreek seed in medium flame until it is slightly golden. Turn off the flame and bring it to room temperature. Grind it in a mixi/blender to a coarse powder. Measure 1 ¼ tsp of the powder and keep aside for use.

  

  

Then heat oil in a large pan and add the mustard seeds. Once it splutters, add the fenugreek seeds, jeera and saute until the jeera starts to change color. Add the curry leaves, onion and saute until the onion turns translucent. Add the chopped tomato and saute for about 30 secs.

  

Add the diced pumpkin and saute for about 2 mins.

  

Then add the salt and all the masala powders (turmeric, chilli, asafoetida and coriander) and mix well. Saute well until the oil starts to ooze out.

  

Meanwhile, add the tamarind extract to the veggie. Add an additional 2 Cups of water and mix well. Leave it to cook in medium flame.

  

The gravy will continue to boil and thicken. Once it is almost reduced to half the original quantity, add the roasted fenugreek powder (from step 1) and jaggery. Mix until the jaggery is dissolved. Turn off the flame and garnish with the chopped coriander leaves.

  

  

Enjoy hot with white rice.