Boil the pumpkin in 1/4 cup water with salt and turmeric, until it becomes soft.
To the cooked pumpkin, add a paste of jeera, coconut and green chillies. If curry is too watery, then let it boil or add 1 tsp of rice flour mixed in 2 tsp water. Cook until desired consistency is reached, add salt and keep aside.
Heat oil in a pan and add the mustard seeds. When they pop, add the urad dal, shallots and red chillies. Fry until the dal turns golden brown and the shallots turn transparent. Add curry leaves and mix them well.
Pour the above mixture directly on the cooked pumpkin.
In the same pan, add the 4 tbsp coconut and fry on low heat till crispy and golden brown.
Recipe Notes
Adding the fried coconut, in the end, is very important for the flavour of the curry so don’t skip this step!