Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          pumpkin or squash or zucchini -- (cut into one inch
                        -- cubes) -
   2      tablespoons   coconut
   1      teaspoon      chile powder
   1      teaspoon      coriander seeds
     1/4  teaspoon      methi seeds
     1/2  teaspoon      turmeric powder
   1      tablespoon    tuar dal
   1      tablespoon    urad dal
   1      tablespoon    tamarind extract
   1      teaspoon      hing powder
   4                    curry leaves
   2                    dried red chiles
                        salt to taste
   1      teaspoon      oil

Preparation:

In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown (use low heat). Grind the mixture into a paste when cool. Cook the pumpkin with the chile powder and turmeric powder and salt. Add the tamarind extract and simmer for a few minutes. Add the coconut paste, hing powder and the curry leaves. Heat the oil in a frying pan and pop mustard seeds and dry red chiles and add to the mixture. Source: Maya Nair