In a vessel cook the pumpkin, pieced till tender.

Next, dry roast the dessicated coconut in a non - stick pan.

Grind the roasted coconut in a mixer with the fennel seeds.

Combine all the above ingredients in a large vessel.

Cook on medium flame for 10 minutes.

Add in turmeric powder, salt and stir well.

Pop the mustard and curry leaves a a little oil and garnish the curry.

Serve as an accompaniment with rice.

Serve warm for lunch.