In a bowl, mix boiled pumpkin and tamarind extract. Keep it aside.
In a kadai add mustard oil, bay leaf and whole chilli. Saute them well together .
Add mustard seeds, cumin seeds, fennel seeds and raisins. Mix them well together.
Add the pumpkin-tamarind mixture and little salt into the kadai. Remove the bay leaf.
Add the jaggery syrup.
Add a squeeze of lime and let it simmer for sometime .
Serve the pumpkin oambhal hot.