Add the peeled and cubed pumpkin into a small pot and add enough water to cover. Remember that the pumpkin shrinks so don't add a lot. Add a pinch of salt and bring it to a boil. Then keep the heat low and cook until pumpkin is tender.
Drain any excess water if left in the pot and leave the pumpkin uncovered for about 10-15minutes - this helps to cool it down as well as dry out a little and hold shape.
Using the back of a fork, roughly mash the larger chunks till you get a very coarse mash. You want it to have lots of uneven textures so careful not to over-do it.
Using tongs, hold your green chilli to direct flame on stove top and let it blister and get smoky in patches, you want to do this lightly so parts of the chilli still remain vibrant and green. Cut the chilli into 2-3 pieces.
Add the red onion, coconut, green chilli, tamarind, sugar to the pumpkin. Adjust the salt as necessary. You are looking for a sweet, tangy flavour so balance with sugar and tamarind depending on the sweetness of your pumpkin. Garnish with coriander leaves.
