Peel the skin, and chop pumpkin into medium sized pieces.
Grind/pulse together coconut, cumin seeds, turmeric powder and garlic, just a second without adding water.
Heat coconut oil in a pan, add mustard seeds, curry leaves and chilli flakes.
When mustard splutters, add thinly sliced pearl onions and saute until it turns transparent.
Add the ground coconut mixture and saute for 2 more minutes.
Add chopped pumpkin and mix well. Cook covered on medium heat, stirring from time to time. If required, you can sprinkle water in between to prevent it from getting burnt.
Enjoy delicious and nutritious pumpkin stir fry/mathanga thoran with rice or rotis.
Note – You can skip onion and garlic, if you do not prefer. Pumpkin is known as parangikai