2 cups of pumpkin, cut in 1 inch� chunks
2 tbsp of raw rice
2 tbsp of grated coconut
1 tbsp vegetable oil
1 Onion, chopped
2 green chillies, chopped
Sprig of Curry leaves (optional)
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
1 tsp chiile powder
1 tsp curry powder
1 inch piece of cinnamon (optional)
2 cloves of garlic, chopped
1 cup coconut milk
1 tbsp of ground mustard seeds

Roast the rice and coconut in a pan till golden brown, taking care not to burn. Let cool.
Stir fry the onions, green chillies, garlic, curry leaves, fenugreek, cinnamon chillie powder, curry powder and turmeric for a few minutes. Add pumpkin. Stir fry for a couple of minutes. Season with salt. Add a cup of water. Cover and cook for a few minutes.
Now grind the rice, coconut mixture into a powder. Dissolve in coconut milk and add to the pumpkin. Add the ground mustard and cook a couple more minutes. Adjust salt to taste.
Serve hot with rice.