Simple Indian Pumpkin Curry

Place a large quantity of pumpkin into a substantial cooking vessel. Pour approximately 2 cups of liquid over the pumpkin, allowing it to float freely. Add a pinch of turmeric and salt to season both the pumpkin and water, then initiate boiling. Continue cooking until the pumpkin reaches a tender yet firm state, retaining its shape, approximately 15 minutes.

Combine 1/2 cup of ground coconut, 3 red chile peppers, a green chile pepper, 2 tablespoons of water, and cumin seeds in a food processor until you achieve a uniform paste. Introduce this mixture into the pumpkin, then return to boiling point. Cook until the liquid has thickened and coats the pumpkin cubes evenly, approximately 5 to 7 minutes. Transfer the curry into a large serving container.

Heat 2 teaspoons of coconut oil in a small cooking vessel over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in the hot oil until they emit a sizzling sound, approximately 2 to 3 minutes. Pour this mixture over the curry.

Heat the remaining 1 teaspoon of coconut oil in the skillet. Fry 1 tablespoon of ground coconut in the hot oil until it reaches a deep brown color, approximately 3 to 5 minutes. Pour this fried coconut over the curry. Finish the dish with a garnish of curry leaves.