This dish is traditional in East India, around West Bengal. It was given to me by my friend, Sunita. It is ideal for vegetarians, or meat can be added if you wish. If pumpkin isn't in season, my friend tells me it can also be made with any sort of root vegetable - butternut squash, yam or sweet potato. Sunita, tells me this recipe was originally her mothers, although she has adapted it, but she doesn'tt know how many generations it has been passed down. It is ideal served with rice or naan.
This curry can be cooled and stored in the freezer for up to 1 month.