Preparing the Mashed Pumpkin

• Use fresh pumpkin for maximum flavor and nutrients; small sugar pumpkins or butternut squash will work well. To prepare your mash, cut the unpeeled pumpkin into medium size chunks, making sure all seeds and strings are removed. Place the pieces on an ungreased balking sheet. Bake the pumpkin at 375 degrees Fahrenheit for about 30 minutes or until fork tender. If you prefer, you may microwave the chunks in a dish on high for about three minutes, or even simply cook the pumpkin chunks in a pot of boiling water for about 20 minutes or until soft. Remove the chunks from the oven or the pot, and let cool. Drain the chunks if you have boiled them in water. Peel the chunks and place them in a large bowl. Mash with a potato masher until smooth, and reserve.

Cooking the Spices and Flavorings

• Heat a large skillet and add a few tablespoons of oil. When the oil is hot but not sputtering, add flavorings to the oil. These may include minced garlic, chopped onion, chilis and spices. You may use individual spices such as yellow mustard seeds, curry leaves and salt, or use a spice mix such as Panch Phoran, which is a blend of spicy seeds. Put the spices and chilis in the pan first, and cook until the spice seeds start to pop. Then add the garlic and onion, and cook until are both soft and beginning to turn golden. Do not overcook the garlic and spices, which will turn black and bitter tasting if cooked for too long.

Cooking the Mashed Pumpkin

• Add the mashed pumpkin to the oil, garlic and spices in the pan. Add turmeric and salt as well, and stir to combine. You may also add a bit of brown sugar, if desired. Add a small amount of water or vegetable broth into the pan -- just enough to mix with the brown sugar, pumpkin and spices. Cover and cook for about 10 minutes at a medium heat. Then take the cover off of the pan and add tamarind concentrate. If the pumpkin seems too solid or is sticking to the pan, add a few more tablespoons of water or broth. Stir to combine, and cook for a few more minutes. Take off the heat and serve.

Serving Tangy Mashed Pumpkin

• Garnish the mashed pumpkin with coriander leaves for extra taste and color contrast. You may serve it as a main vegetarian dish with steamed basmati rice and puri, which are puffed fried breads. Mashed pumpkin is also an excellent side dish, which goes well with dahl (Indian spiced lentils) or another meat or vegetable curry, naan (flat breads) and rice.