Yellow Pumpkin spicy gravy / Kuzhambu

Take ¼ kg yellow pumpkin (parangi), peel the skin. Chop into 1 inch pieces. Take 1 big onion, remove skin and root; chop into long fine pieces. In a kadai, pour a 5ml of coconut/refined oil, drop a spoon of mustard seed; add a spoon powder of fenugreek, pepper, jeeragam and chilly powder. Drop a green chilly that is vertically split with curry leaves. Add salt as required. After sauting, pour chopped onion and fry for 2 minutes, now add chopped pumpkin pieces in to kadai, fry for 5 minutes until cooked. Take gooseberry size of tamarind and soak in 250 ml of water. (You can also use the tamarind paste that is readily available). Pour the filtered tamarind juice in the kadai now, add a pinch of asafoetida. Allow it to boil, now pour a teaspoon of corn flour paste into it for thickening. Now add a pinch of jaggery for taste. After it has thickened, finally add a spoon of roasted sesame powder for aroma and transfer to serving bowl.