1. Grind together coconut, cumin seeds and green chillies to a coarse mixture without adding water.
2. Heat oil and add mustard, urad dhal and hing.
3. Add curry leaves and when they crackle add the onion and saute until golden.
4. Add pumpkin and the ground coconut mixture.
5. Saute for 2 minutes on low flame.
6. Add 1/2 cup of water, turmeric powder and salt.
7. Cover and cook until the pumpkin pieces are tender and there is no water left in the mix.
8. Now keep it aside.
9. During the serving time, add cucumber, curd and coriander leaves and serve immediately.
