Peel and grate the pumpkin.

Heat oil in a pan on medium flame.

Add the grated pumpkin and salt to taste.

Stir fry until the pumpkin wilts down.

Cover the pan and cook for 3 to 4 minutes until the pumpkin is cooked.

Transfer the cooked pumpkin to a serving bowl and allow it to cool.

Whisk the yogurt in another bowl.

Add salt, red chili powder, roasted cumin powder, and coriander to the yogurt.

Stir in the cooked pumpkin into the yogurt mixture.

Adjust the salt and spice levels to taste.

Serve chilled or at room temperature.