In a vessel, add the chopped pumpkin, salt, turmeric and water and cook until pieces are tender. Drain and set aside.
Grind the shallots, cumin seeds and green chillies into a paste and set aside.
Heat oil in a pan. Add the mustard seeds and urad dal and let them splutter. Add the curry leaves and broken red chilli and fry for a couple of seconds.
Then add the ground coconut mixture to it and fry for a couple of minutes.