Heat the oil in a wok over high heat and stir fry the mustard seeds and curry leaves for 2minutes until the seeds pop. Add the onion and stir fry gently for 3 minutes until the onion is light golden brown

Add the curr, chilli, and turmeric powders, and stir fry for 30 seconds. Then add the pumpkin chunks and stir to coat them well with the spices. Slowly add the water, stirring constantly, and season with the salt. Simmer, uncoverd, over medium heat until the pumpkin is tender and dry, about 15 to 20 minutes. Best served hot.