This nutritious chutney is a South-Indian preparation which is enjoyed with plain steamed rice along with sambar, rasam or vattha kozambhu. In this recipe I am not only using the fleshy thready part of the vegetable, I am also sharing how to use the skin part of the pumpkin.

But being brought up in Maharashtra many of my South-Indian dishes have a fusion of this part of the country. We enjoy having this tangy chutney with chapatis too.

Toghayal is like a chutney which is traditionally eaten with plain rice with a tsp of oil or ghee, but nowadays as we eat more chapatis than rice, it tastes yummy with chapatis too. 

It can be made in many different varieties using different gourds, leaves, vegetables, dal like Curry leaves, coriander leaves, pumpkin, tomatoes, chayote, coconut, peanuts, udad dal, tur dal, garlic, ridge gourd, yam, carrot...etc

I am sharing my way of making it, fast and easy, in one pan.

Pumpkin Toghayal 

RECIPE

Serves: 5-8 people

Prep time: 10 minutes

Cook time: 20 minutes 

Tools: kadai, mixer grinder, tadka pan

INGREDIENTS 

For toghayal

300g pumpkin cleaned (remove the seeds)

1 medium size tomato

1 small lemon size round of tamarind

2 each red n green chillies

Coconut oil

10-15 curry leaves

Fresh or desiccated coconut 1/8 cup

1/8 cup udad dal

Salt to taste

For tadka 

2 tsp coconut oil

Pinch of asafoetida

Mustard seeds 1 tsp

Curry leaves 1 sprig

METHOD 

1. Remove the skin of red pumkin and cut the skin in small pieces and set aside. 

2. Chop the pumpkin in small cubes. (Do not throw the thread like inside pulp) chop tomatoes. Break chillies in halves. If u r taking frozen coconut then soak in warm water till we are preparing. 

3. My fresh coconut was bad when I broke it, so I used desiccated coconut. I soaked in warm/ hot water.

4. In a pan add coconut oil 2-3 tsp, when it's hot add mustard let it crackle then add hing curry leaves. Remove this in a small cup. This is our tadka, we will add it to toghayal in the end.

5. In the same pan put some more oil, let it heat, then add udad dal and fry till it changes it's colour, add chillies and fry.

6. Next add the skin of pumpkin and fry for a minute then next add the vegetable fry it for some time then cover and cook it. 

7. When it gets soft, add tomatoes and fry till it loses its shape and is soft now add the othef ingredients, curry leaves, tamarind, coconut, salt and mix and let them come together for 2-3 min.

8. Then switch off the flame. Grind into smooth paste. Add the tadka.

9. Toghayal is ready to serve.

Thanks for visiting 😊