Pumpkin Gojju with Chow Chow Kootu

Ingredients

• 1 (about 2-pound) red or sugar pie pumpkin
• 2 cups water
• 1 tablespoon tamarind concentrate or paste
• 3 tablespoons vegetable or canola oil
• 1 tablespoon black mustard seeds
• 1 tablespoon methi or fenugreek seeds
• 1 teaspoon hing (asafoetida powder)
• 2 teaspoons white sesame seeds
• 4 shelled peanuts
• 2 tablespoons finely ground (dessicated) unsweetened coconut
• 1/4 cup jaggery powder
• 1 to 2 tablespoons rasam powder
• 3 fresh curry leaves (tear in half if large)
• 1 teaspoon kosher salt, plus more as needed
• 1 tablespoon rice flour
• 2 tablespoons coarsely chopped fresh cilantro leaves and tender stems, for garnish
• 1 tablespoon split urad dal
• 1 to 2 dried Kashmiri chiles
• 1/2 cup freshly grated coconut, or 1/4 cup frozen grated coconut
• 1 teaspoon cumin seeds
• 3 medium chow chow (chayote, about 2 pounds total)
• 1 tablespoon vegetable or canola oil
• 1 teaspoon black mustard seeds
• 3 cups water
• 1 cup moong dal
• 2 tablespoons jaggery powder
• 1 tablespoon ground turmeric
• 1 tablespoons kosher salt, plus more as needed
• 1 dash hing (asafoetida powder)
• 5 to 10 fresh curry leaves
• 2 tablespoons heavy cream
• 2 tablespoons coarsely chopped fresh cilantro leaves and tender stems
• Cooked basmati rice, for serving

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