Remove the skin and seeds of pumpkin and cut them into 1 inch pieces (like  french fries).  Cook pumpkin pieces with 1 cup of water and salt.

Dry roast urad dal/split black gram in a pan with fenugreek seed. When it is roasted, add grated coconut and roast till the color starts changing to golden brown. Add chilly powder and switch off the flame.  Once it is cooled grind well using little water and keep that aside.

Once the pumpkin is cooked well add tamarind extract and allow that to boil well. Add coconut paste and allow that to boil for a minute. Switch off the flame.

In a kadai add oil and mustard seeds. When mustard seed crackle add fenugreek seeds, dried red chillies and curry leaves. Add this tempering to the curry and serve this with rice.