Wash and cut the pumpkin into pieces. Do not peel it, as it may become mushy.

Add 1/4 cup of water, pumpkin pieces, turmeric powder, chilli powder, and salt to a khadai.

Cook until the pumpkin becomes tender. Set aside.

For tempering, heat a pan and add oil.

When the oil becomes hot, add mustard seeds and wait for them to pop.

Add sliced shallots and sauté until they turn transparent.

Once done, add grated coconut and dried red chilli. Sauté for 2 minutes.

Add curry leaves and mix well.

Add the cooked pumpkin to the tempering and mix thoroughly.

Turn off the flame. The tasty pumpkin stir fry is ready to serve.