Preparations:

Wash the Bengal gram and soak it.

Wash and peel the pumpkin and cut it into medium sized pieces. Take a microwave safe bowl and add the pumpkin pieces and 25ml water. Place this bowl in a microwave oven and cover it partially. Cook the pumpkin pieces on high power for 5 minutes.

Wash peel and remove the seeds of the bottle gourd and cut it into medium sized pieces. Take a microwave safe bowl and add the bottle gourd pieces and 50ml water. Place this bowl in a microwave oven and cover it partially. Cook the bottle gourd pieces on high power for 5 minutes. Stir once with a spoon and cook on 30% power for 7 minutes. Allow 5 minutes standing time before removing this bowl from the oven.

Take a microwave safe bowl and add the tamarind and 25ml water. Place this bowl in a microwave oven and cook on high power for 1 minute or till it boils.

In a microwave safe bowl and add the seeds and peels of the vegetables and add 25ml water. Place this bowl in a microwave oven and cover it partially. Cook them on high power for 5 minutes. When cooked, cool them and make a fine paste in a mixer grinder.

Cut coconut into small pieces. Similarly break red chilies into small pieces.

When the Bengal gram is soaked remove water from it and keep it aside for grinding. Do not throw away this water. Use the soaked water for grinding the masala.

Take a mixie jar and add coriander seeds, cumin seeds, black pepper, red chili pieces, coconut pieces, soaked bengal gram and cooked tamarind. Grind this to a smooth paste adding the soaked bengal gram water. The paste should be finely ground.

Method:

Heat a pan and add the cooked bottle gourd, cooked pumpkin, paste of peels, masala paste, grated jaggery and some water. Mix well and add turmeric powder and salt. Mix well and cook covered for 5 minutes. Remove the lid after 5 minutes and let it boil.