This is a no onion no garlic which is usually prepared during fasting and festival time. My grandma used to prepare this well. “Theppal” (Chinese pepper) is used in this curry for aroma.
Dudhe (pumpkin) cubes 1” size -- ½ kg
Grated coconut -- ½ cup
Red chilly -- 7 to 8
Theppal (Chinese pepper) -- 5 to 6
Jaggery (optional) -- lemon size
Salt to taste
Coconut oil -- 1 tsp
Cook the pumpkin with salt.
For masala:- grind red chilly and grated coconut into fine paste, at the end of grinding add theppal and grind till it becomes paste. Add this paste to cooked pumpkin boil for 5 to 10 minutes, switch off gas and pour 1 tsp of coconut oil on top of the curry.