First of all peel and thinly slice the pumpkin. Wash it and set aside. In a pot, add your choice of oil and let it heat up a little. Now add the asafetida, red whole chills. As soon as it splutter, add all the seeds, which is mustard, cumin, and fenugreek. Wait for them to crackle. Make sure the garlic, ginger and green chilli are chopped n ready. Add all of that and stir for a couple of minutes. If making for Navratri, skip garlic.
At this time, add the sliced pumpkin and also add turmeric, red chilli powder, salt, garam masala and mix well. Cover the pot so that the pumpkin can be cooked.
Uncover the pot and stir it in between. Cook it covered until you see that pumpkin is softened. After a few minutes, using the spatula or potato masher and mash the pumpkin well.
If needed add a teaspoon of oil and let it roast uncovered. The more you roast the better it is. Add amchoor, and mix it. Before putting sugar, you want to taste and check if the pumpkin is sweet already or not. If it is then don't add sugar, if not then add the sugar to it.
Once done, add chopped cilantro and mix it. If needed, garnish with more cilantro before serving. Serve hot with a paratha, roti, puri.
