Pumpkin/Eggplant(Aubergine)/Carrot Chutney

• 1 12 teaspoons oil, divided
• 250 g pumpkin, cubed
• 12 cup grated coconut (freshly grated is best)
• 1 teaspoon tamarind paste
• 2 tablespoons Urad Dal (split skinned black gram) or 2 tablespoons dried yellow lentils (if you're using eggplant instead of pumpkins)
• 14 teaspoon asafetida powder (hing)
• 3 fresh red chilies
• salt

1. Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
2. Saute for 1 minute and then cover.
3. After 5 minutes, uncover, stir, and cover.
4. And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
5. In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!
6. ).
7. Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
8. Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
9. Don't add water unless it is too thick; add upto 1 tablespoon water if required.
10. Serve with rice, bread, chappatis, you name it!

oil, pumpkin, coconut, tamarind paste, black gram, asafetida powder, red chilies, salt

Taken from www.food.com/recipe/pumpkin-eggplant-aubergine-carrot-chutney-56401 (may not work)