Pumpkin in yogurt ( Mathanga pachadi )

Pumpkin 250 grams, peeled, cut into 2 cm pieces, green chilly 4, cut into rings, curry leaf a sprig.
Cook the ingredients in a little water.
Thick yogurt 2 cups, salt to taste, mix these with the cooked pumpkin.
Garnish with seasoned mustard seeds, red chilly, curry leaf mix in 2 tsp. coconut oil.
Serve with rice.