1. Cut the pumpkin into pieces by peeling the skin and removing the seeds. Boil the water in a lead coated vessel and add the jaggery and pumpkin pieces and cook it with a closed lid.
2. After it has been completely cooked add the salt,karima powder and mix it with the curry. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.
3. Then temper with mustard seed,black gram,bengal gram and chilly as described in the 22nd recipe. Finally add the tempered mixture and grated coconut to the curry and serve.