Wash nicely, cut pumpkin in slices, scoop the pulp and seeds and then cut the slices in cubes. Peel the skin if it is hard,
500 gm Green Skinned Pumpkin
Coarsely crush ginger and green chilli(if using) in a mortar and pestle.
½" Fresh Ginger piece, 1 Green Chilli
Heat oil/ghee in a kadhai/heavy bottomed pan.
2 tbsp Mustard Oil/Desi Ghee
Add asafetida/hing and then add cumin seeds.
¼ tsp Hing/Asafetida
Once the seeds crackle, add ginger green chilli paste and saute for few seconds. Keep the flame to medium low else the seeds will burn.
½ tsp Cumin Seeds
Now add fenugreek seeds, fennel seeds, kalonji(onion seeds).
½ tsp Fenugreek Seeds
Add finely chopped tomato and cook till it is soft and mushy.
1 Tomato(Medium)
Now add pumpkin cubes, toss and nicely coat the slices in oil.
500 gm Green Skinned Pumpkin
Now add turmeric powder, red chilli powder and coriander powder.
½ tsp Turmeric Powder, 1 tsp Red Chilli Powder(or as required), Salt as per taste, 1 tsp Coriander Powder
Add about ¼ Cup water, cover and cook the vegetable on low heat, stirring it in between.
¼ Cup Water
Take care, the veggie should not burn at bottom.
Once pumpkin/kaddu is soft, add sugar/jaggery and amchur/dry mango powder. Mix well.
½-1 tsp Amchur Powder/Dry Mango Powder, 1-2 tbsp Jaggery Powder/Crushed Jaggery pieces
Cook for another 2-3 mins. You can lightly mash kaddu with the ladle.
Serve hot garnish with finely chopped cilantro/coriander seeds.
1-2 tbsp Finely chopped Cilantro/Coriander