1. First grind coconut and red chillies, then add water, cumin and onion.
2. Grind for a moment to make it a coarse paste and keep aside.
3. Clean the pumpkin and keep aside.
4. Heat kadai and add the tempering items one by one in hot oil.
5. Add the cut pumpkin cubes and fry for a minute.
6. Add turmeric, salt and the ground coconut mixture and a little water and mix well.
7. Close the kadai with a lid to make sure the pumpkin gets cooked.
8. Keep the flame low.
9. Cook for about 4-5 minutes, stirring now and then.
10. After the pumpkin is cooked and water evaporates completely, cook on a high flame till the coconut mixture turns to a golden brown colour.
11. Serve as an accompaniment for rice.

Recipe courtesy: Rak`s Kitchen