In an mixer grinder, add peanut, sesame seeds, ginger, garlic, poppy seeds
Add chopped onions.
Grind them all together into a paste.
Soak tamarind in hot water.
Heat oil in a pan. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them crackle. Add curry leaves and asafoetida.
Add pumpkin cut into cubes.
Add turmeric powder and 1/4th cup of water. Mix well.
Cover and cook for 7-8 minutes on medium heat.
The pumpkin will be soften. If not cook for 5 more minutes. Add the ground paste. Add 1/4 cup of water.
Add spices - red chili powder, coriander cumin seed powder, garam masala.
Mash the soaked tamarind with hands. Sieve the tamarind pulp. Add it to the curry. Mix well.
Mix well and simmer for a couple of minutes.
Add jaggery and mix well till it melts.
Simmer the curry until the jaggery melts.
The pumpkin curry is ready to serve.
Remove in bowl. Garnish with curry leaves and serve kodha nu shaak/ bhopda chi bhaaji/pumpkin curry with chawal ki roti (rice roti) or plain rice or chapati.