Gummadi kaya pulusu is a traditional Andhra recipe. The two important nutrients, Beta Carotene and Zeaxanthin bring more value and make this vegetable so special.
Heat 2 tbsp oil in a pan, add chana dal, urad dal, fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are popping up add red chili, hing and curry leaves.
Fry the seasoning until golden.
Add finely chopped onion, green chilies and salt.
Saute onions until golden, add pumpkin, turmeric powder, drumsticks and salt .
Add water to the level of the pumpkin pieces. cook on medium flame.
While the pumpkin is cooking, prepare tamarind water .
Once pumpkin is cooked completely add tamarind water, jaggery, red chili powder and sesame seeds spice powder. Mix well.
Cook for 5 -10 mins on low flame to desired consistency. (If you need more liquid, add more water).