Instructions

1. Peel 1 (about 2-pound) pumpkin, halve, and scoop out the seeds and stringy bits. Cut the flesh into 1/2-inch cubes until you have 2 cups.
2. Stir 2 cups water and 1 tablespoon tamarind concentrate together in a liquid measuring cup or medium bowl until combined.
3. Heat 3 tablespoons vegetable oil in a large saucepan over high heat until shimmering. Add 1 tablespoon black mustard seeds, 1 tablespoon methi seeds, and 1 teaspoon hing. Cook until fragrant and the mustard seeds start to pop, about 20 seconds. Add the pumpkin and tamarind water. Cover and simmer, adjusting the heat as needed, until the pumpkin is tender, about 13 minutes.
4. Meanwhile, place 2 teaspoons white sesame seeds and 4 raw shelled peanuts in a small frying pan and toast over medium heat until fragrant, about 4 minutes. Transfer to a mortar and pestle, add 2 tablespoons desiccated coconut, and grind into a paste. (Alternatively, process in a mini food processor.)
5. Uncover the pumpkin and add 1/4 cup jaggery powder, 1 to 2 tablespoons rasam powder (depending on the spice level you prefer), 3 curry leaves, and 1 teaspoon kosher salt. Stir to combine and bring to a boil over high heat.
6. Transfer 2 tablespoons of the liquid in the saucepan to a small bowl, add 1 tablespoon rice flour, and stir until smooth. Pour the mixture into the saucepan, add the sesame and peanut paste, and stir to combine. Reduce the heat to maintain a simmer and cook until the pumpkin gojju thickens (similar to the consistency of gravy), about 8 minutes. Remove the pan from the heat. Garnish with 2 tablespoons chopped fresh cilantro.
7. Place 1 tablespoon urad dal and 1 to 2 dried Kashmiri chiles (depending on the spice level you prefer) in a small frying pan and toast over medium heat until lightly toasted, 1 to 2 minutes. Remove from the heat and let cool. Transfer to a mortar and pestle. Add 1/2 cup freshly grated coconut (or 1/4 cup frozen grated) and 1 teaspoon cumin seeds, and grind into a paste. (Alternatively, process in a mini food processor.)
8. Peel and chop 3 medium chow chow into 1-inch cubes (about 4 cups).
9. Heat 1 tablespoon vegetable oil on the Sauté function in an electric pressure cooker. Add 1 teaspoon mustard seeds and cook until they start to pop, about 1 1/2 minutes. Turn off the cooker.
10. Add the chow chow, spice paste, 3 cups water, 1 cup moong dal, 2 tablespoons jaggery powder, 1 tablespoon ground turmeric, 1 tablespoon kosher salt, 1 dash hing, and 5 to 10 fresh curry leaves (depending on your taste preference). Stir to combine.
11. Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 6 minutes. It will take about 10 minutes to come up to pressure.
12. When the cook time is up, quick release the pressure. Open the pressure cooker. Add 2 tablespoons heavy cream and stir to combine. Taste and season with kosher salt as needed. Garnish with 2 tablespoons chopped fresh cilantro.
13. Serve the pumpkin gojju with the chow chow kootu and basmati rice.