Remove the seeds and cut the pumpkin into small cubes. I usually cook the pumpkin with the skin
Slice the chilli and remove the seeds
Add 1 tbsp of ghee in an iron or medium to heavy weight pan
When the ghee is hot, add 5 spices (also known as Panchphoran) - Cumin, Fennel, Nigella, Mustard and Fenugreek seeds)
Add fresh curry leaves, they splutter so stand away from the pan when adding the leaves.
Add the pumpkin in the pan and mix it well so the ghee is evenly coated
Add Salt, turmeric powder and chilli powder. Add sliced green chilli (optional) and mix it well
Add some water and cover it up to met it cook with steam for few minutes. Add sugar and mix it well
Cover the pan and cook for 10-15 minutes on low -medium heat
Add dry mango powder (Amchoor), mix it well and cook for another 2 min
When the pumpkin is tender and slightly mashed, it is ready. Adjust the salt and chilli as per taste.
Garnish with fresh coriander leaves and toasted sesame seeds. Serve with hot puris or flatbread