Firstly cook or par boil the grated pumpkin in half a glass of water in a pan to which 1/4th teaspoon of salt has been added.
Cook just for 2-3 minutes and transfer to a strainer and collect the juice which can be used in any other gravy dishes.
Allow it to cool
Mean while, whisk the yoghurt in a bowl along with the salt, red chilli powder, black salt, roasted cumin powder, green chillies and coriander leaves.
Finally stir in the cooked pumpkin into the yoghurt mixture.
Adjust the seasonings according to your taste.
For the smoky flavour - Place the red hot charcoal in the small bowl and keep it carefully in the centre of the bowl of raita.
Add a few drops of butter on the charcoal, the charcoal would begin to smoke.
Immediately cover the raita with a big plate so that the smoke is not able to escape and gets infused with the raita.
Finally garnish the Pumpkin Raita with more coriander leaves, red chilli powder and cumin powder.
Serve creamy delicious pumpkin raita with Phulkas or paranthas
