Ingredients

1 tbsp oil

1 tsp cumin seeds

1 tsp mustard seeds

3 curry leaves

1 cup red onion, diced

1 tsp curry powder

1 tsp red chilli powder

1/8 tsp garam masala

1.5 cups tomato, diced

1 tsp salt

3 cups pumpkin, cut into 1/2 inch cubes

1/2 cup water

1 tsp ginger, grated

1 tsp cilantro, chopped fine

Directions

1.  Heat the oil in a heavy bottom pot on med-high.  When hot, add the cumin seeds and mustard seeds.  Fry for 1-2 mins, until they turn brown.  Add the curry leaves and fry for 30 seconds.  Add the onions and cook for ~7 mins until they soften and turn light brown.

2.  Add all the curry powder, red chilli powder, and garam masala.  Stir for 1 min.

3.  Add the tomatoes and salt.  Mix and cook for 10 mins until the gravy thickens.

4.  Add the pumpkin and water.  Bring this to a boil.  Cover and simmer for 30 mins, until the pumpkin is tender.

5.  Remove from heat.  Mix in ginger.  Top with cilantro.  Serve hot with rice or bread (naan, roti, etc.)