Pumpkin Pachadi

          I was putting together lunch on a weekend, I had only a few veggies in hand and I didn't want to get new ones before getting done with them, I had  made a sambar and a fry and I had some chopped pumpkin in my freezer which I wanted to finish up. Usually I make a sambar or a curry with it, which I didn't want to do that day, so I made this pachadi for the first time. It turned out to be very good, served it as a side dish, but even tasted great when mixed with some rice..

Need To Have

• Pumpkin - 1 cup chopped
• Tomato - 1 big chopped
• Peanuts - 2 tablespoon
• Red Onion - 1 medium, chopped
• Green Chillies - 3 chopped
• Mustard Seeds - 1/2 teaspoon
• Urad Dal - 2 teaspoons
• Fenugreek Seeds - 1/8 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - a sprig
• Lemon Juice - 1 -2 teaspoons

Method

          Roast and coarsely pound the peanuts. Cook the pumpkin and the tomatoes with some salt till they become soft.

          Heat oil, add the urad dal, mustard and fenugreek seeds, once the spluttering stops, add the asafoetida, curry leaves, green chillis and onion, saute well till the onions turn transparent.

          Roast and coarsely pound the peanuts. Add the peanuts and the sauteed onion mixture to the cooked pumpkin, add the lemon juice, mix and serve.

Sending it to Priya's Now Serving for the The Big Chutney Chow Down event,
                to Recipe Junction for the Spotlight - Winter Vegetables event and also
                to Spicy Treats for the Show Me Your Hits - Healthy Delights event.

Note 
The tomatoes I get here are not very sour, if you are using the sour tomatoes that we get in India, use less.