Ingredients:
500 gm red ripe pumpkin
8-10 whole Kashmiri chillies
6 flakes crushed garlic
2 tbs tamarind pulp (extracted after the tamarind has been soaked for 15 minutes in water)
Salt to taste
Cooking oil
Fresh coriander, chopped

Procedure:
Heat oil in a kadai and fry the chillies quickly, taking care not to burn them. Remove the chillies and let them cool. Coarsely crush them with your fingers next. In the same oil, add the garlic and the pumpkin that has been wedged and cut into thin and thick slices.
When the pumpkin is almost cooked, stir on a high flame to brown it a bit. Add the tamarind pulp, crushed red chillies, chopped fresh coriander and salt to taste.
It is important to cut the pumpkin into thin and thick slices. The thin slices give the dish some body while the thick slices stay bite-size.

LaL CHUTNEY

Ingredients
8 to 10 full Kashmiri red chillies
4 to 8 garlic flakes
1 tsp cumin seeds
1 handful of tamarind
1 inch piece of jaggery
Salt to taste

Procedure:
Soak the chillies in water overnight. Then grind with the garlic, cumin seeds and salt to taste.
Add the tamarind and finally jaggery to the paste but without adding water. Soak the tamarind just for a few minutes before grinding to soften it. This chutney tastes better if ground on a grinding stone, instead of an electric mixer.