• Cut pumpkin into 1 1/2 inch cubes with skin on.
• Place in spacious saucepan with all ingredients except for ground mustard seeds, ground rice and ground desiccated coconut.
• Add the water cover and cook pumpkin till all water get absorbed.
• Blend mustard seeds, desiccated coconut and grounded rice with coconut milk and add it to the pumpkin.
• Simmer for a while without covering the saucepan.
• Once curry get boiling remove curry from the fire