Scoop out the seeds from the pumpkin and dice it into cubes, retaining the skin.

Add turmeric powder, salt, and the pumpkin to a pan.

Pour about 2 cups of water to immerse the pumpkin completely.

Cook on medium heat, covered, until the pumpkin is almost cooked.

Meanwhile, grind the grated fresh coconut, green chilies and cumin seeds to a smooth paste, adding a little water to help grind.

Once the pumpkin is almost cooked, add the ground masala paste to the pan and mix well.

Simmer for another 3 minutes.

Remove from heat.

Prepare the tempering by heating sunflower oil in a small pan.

Once the oil is hot, add mustard seeds on medium heat. When they splutter, add curry leaves and broken dry red chilies.

Stir until the curry leaves are crisp and the chillies have browned

Pour the tempering over the pumpkin curry.

Serve hot with rice or roti.