Cut pumpkin into medium size cubes and pressure cook them with salt, turmeric powder and water for just 1 whistle.
Make a smooth paste with coconut, coriander powder, ginger, garlic and water.
Add the paste to the cooked pumpkin, season with salt and let it simmer for about 20 mins.
Add a little bit of jaggery, just to balance the dish
For the tempering, heat ghee in a pan. Add the mustard seeds, cumin, fenugreek and let it sputter.
Then add the garlic and let it brown.
Throw in the curry leaves and dry red chillies, fry them up and pour into the pumpkin gravy.