To begin making Pulikuthi Upperi Recipe, soak the tamarind in 1/2 cup of hot water for 5 minutes, squeeze out the pulp and keep aside.

Dry roast the raw rice, fenugreek seeds and dried red chilies in a small pan on low heat until it turns golden and aromatic. Grind it into a fine powder using a mixer grinder and keep aside.

Since all the vegetables have different cooking times, we will cook each of them separately.

Into a kadai, heat 1 teaspoon of oil add the raw banana, sprinkle some salt and stir fry until the raw banana is tender and cooked. You can can cover the pan and cook the raw banana until done. Keep this aside.

Into the same kadai, add 1/2 teaspoon oil; add the pumpkin, sprinkle salt, the tamarind pulp, jaggery, turmeric powder and stir fry until the pumpkin is tender and cooked. You can can cover the pan and cook the pumpkin until done. Keep this aside.

Lastly for the Pulikuthi Upperi, into a new kadai, add 1/2 teaspoon oil; add the mustard seeds and allow them to crackle. Add the hing and curry leaves and saute for a few seconds.

Add the bhindi, sprinkle salt and stir fry until the bhindi is tender and cooked. You can can cover the pan and cook the bhindi until done. 

Add the cooked pumpkin, the raw banana and the ground spiced into the cooked bhindi and stir until well combined. Check the salt and chillies and adjust to suit your taste. Once done, turn off the heat and serve the Pulikuthi Upperi hot.

Serve the Pulikuthi Upperi Recipe along with Steamed Rice, Thakkali Vengaya Sambar, Curd and Appalam for a delectable weeknight dinner.