1. Heat oil in a pan and splutter mustard seeds, followed by fenugreek seeds.
2. Once fenugreek turns brown, add asafoetida, curry leaves and chopped chillies.
3. When chillies start turning white, add diced pumpkin.
4. Add salt, sprinkle water and cover pan with a lid.
5. Cook till pumpkin is soft (it should neither be mushy nor lose shape).
6. Take off heat, add grated coconut and serve.

Recipe courtesy: foodiliciousnan