3/4 th cup of white pumpkin cut lengthwise
1/2 medium onion chopped
3 serrano chilles
1/4 cup shredded coconut(add more if preferred)
1/2 tsp cumin seeds
1/2 cup beaten/blended yogurt
1/2 tsp mustard and cumin seeds each
Salt to taste
Grind coconut,chillies and cumin seeds adding some water and make a paste and set aside.In a pan add pumpkin,water,salt and the ground coconut paste and bring to a boil and switch the stove off when the pumpkin is cooked.In another pan heat oil and add mustard,cumin seeds when it splutters add curry leaves,onions and some asafoetida.When the onions are cooked add it to the pumpkin.Add more water if necessary.Add the beaten yogurt to the pumpkin and give a nice stir.I made some pakodas for snack so I added them to both the pumpkin curries with milk and the yogurt one.
Note:Sliced ginger can be added to the onions if preferred.