Soak tamarind in 1/2 cup of hot water for 5 minutes.

Squeeze out the tamarind pulp and keep aside.

Dry roast rice, fenugreek seeds, and dried red chilies in a small pan on low heat until golden and aromatic.

Grind the roasted spices into a fine powder using a mixer grinder and keep aside.

Heat 1 teaspoon of coconut oil in a kadai.

Add raw banana, sprinkle some salt, and stir-fry until tender and cooked.

Keep the cooked banana aside.

Add 1/2 teaspoon coconut oil to the same kadai.

Add pumpkin, sprinkle salt, tamarind pulp, jaggery, and turmeric powder and stir-fry until tender and cooked.

Keep the cooked pumpkin aside.

Add 1/2 teaspoon coconut oil to a new kadai.

Add mustard seeds and allow them to crackle.

Add asafoetida and curry leaves and saute for a few seconds.

Add bhindi, sprinkle salt, and stir-fry until tender and cooked.

Add the cooked pumpkin, raw banana, and ground spice mixture to the cooked bhindi.

Stir until well combined.

Check the salt and chilies and adjust to taste.

Turn off the heat and serve the Pulikuthi Upperi hot.