• Wash the chopped pumpkins.
  4 cups Pumpkin
• Add the pumpkins, jaggery, green chilies, and salt to a thick-bottomed pan with enough water to cover them. Close the lid and bring the mixture to a nice boil until the pumpkins are cooked.
  3 to 4 tablespoon Jaggery, 3 to 4 Green chilies, 2 teaspoon Salt, 8 to 10 Curry leaves

Making of the masala

• Add oil, coriander seeds, and urad dal and roast in a pan on medium flame until aromatic. Keep this aside.
  4 tablespoon Coriander seeds, 2 tablespoon Urad dal, 2 tablespoon Oil
• Add the grated coconut to a mixie jar or blender with red chilies, roasted dal and coriander seeds and water. Blend it to a thick smooth paste.
  1 cup Coconut, 2 to 3 teaspoon Red chilie powder or 2 to 3 dry red chilies, ½ cup Water

Making of the curry

• Once the pumpkin is cooked, add the ground masala and water for the desired consistency. Bring this to nice boil and simmer for 5 minutes.
• Meanwhile, heat the oil in a pan. Add mustard seeds, when they start to splutter add the curry leaves and switch off the flame.
  1 tablespoon Oil, 1 teaspoon Mustard seeds, 8 to 10 Curry leaves
• Add this tempering to the pumpkin gravy.
• Serve hot with steamed rice, roti, chapati or dinner rolls and enjoy.