Thread by @mmahesh1

Saturday Special:
Mysore Sweet Pumpkin Gojju (ಮೈಸೂರು ಸಿಹಿ ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು)

With:
A: Pumpkin (1/2 of medium size) (ಕುಂಬಳಕಾಯಿ)
For Spice Paste:
B: 1 Cup fresh coconut (ತೆಂಗಿನಕಾಯಿ)
C: 4-10 Green chilies (ಹಸಿರು ಮೆಣಸಿನಕಾಯಿಗಳು)
D: Curry Leaves (ಕರಿಬೆವು ಸೊಪ್ಪು)

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Pumpkin Gojju (ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು)

E Ginger pieces (ಶುಂಠಿ)
Seasoning items: Mustard, Cumin seeds (ಜೀರಿಗೆ), Urad dal, Red chilies
F: Jaggery (ಬೆಲ್ಲ), Asteofitida (Hing/ ಹಿಂಗು)
G: Curry leaves & finely chopped coriander (ಕೊತುಂಬರಿ ಸೊಪ್ಪು)

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Pumpkin Gojju (ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು)
Process:
1.Skin pumpkin (ಕುಂಬಳಕಾಯಿ) carefully – remove seeds & residues
2.Cut pumpkin into large cubes (1.5”x1 1/2 ”x1”)
3.Slightly roast green chillies, coconut pieces & curry leaves – keep it aside

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Pumpkin Gojju (ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು)
4.Add 4 T-spoon of oil, add curry leaves and add the cut pumpkin pieces into wok
5.Mix it, add cold water (2 cups to every 1 cup of pumpkin pieces)
6.Add some salt as the pumpkin starts to cook, add yellow powder – while it is cooking

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Pumpkin Gojju
7.Make curry paste, by adding roasted green chillies, coconut pieces, & coriander leaves, add water and grind till it becomes a smooth paste.
8.Best way to assess is to see if the sharp edges of the cut pieces are turning soft rounded

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Pumpkin Gojju
9.Add curry paste and let the pumpkin pieces continue to cook with the curry paste
10.Add salt to your taste.
11.If it is spicy, add a T-spoon of tamarind, more water
12.Let it cook for 5-8 min, the paste and pumpkin pieces become quite mushy-mushy

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13.If the mix is too thick, add more water, if it too liquid, add a T-spoon of rice flour or Besan Flour to make the batter thick
14.Seasoning is done with mustard, asteofitida, red chillies and add to the Gojju
15.Sprinkle finely chopped coriander

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