Once pumpkin in the pan is almost cooked, add the ground masala and mix. Simmer for another 3 mins. Remove from heat.
Prepare the tempering by heating oil in a small pan. Once the oil is hot, add the mustard seeds on a medium heat.
When they splutter, add the curry leaves, dried red chilies and garlic, stir till garlic is done, and pour the tadka over the pumpkin curry.
Serve Coorg Kumbala Curry Recipe (Pumpkin Sabzi) with Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads ) and steamed rice.