In an mixer grinder, add peanut, sesame seeds, ginger, garlic, poppy seeds. Add chopped onions. Grind them all together into a paste.

Heat oil in a pan. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them crackle. Add curry leaves and asafoetida. Add pumpkin cut into cubes. Mix well.

Add turmeric powder and 1/4th cup of water. Mix well. Cover and cook for 7-8 minutes on medium heat. The pumpkin will be soften. If not cook for 5 more minutes. Add the ground paste. Add 1/4 cup of water.

Add spices - red chilli powder, coriander cumin seed powder, garam masala. Mash the soaked tamarind with hands. Sieve the tamarind pulp. Add it to the curry. Mix well. Mix well and simmer for a couple of minutes.

Add jaggery and mix well till it melts. Simmer the curry until the jaggery melts. The pumpkin curry is ready to serve.