Heat oil in a Kadhai. Add mustard seeds. Once splutter add asfoetida, methi seeds. Saute both. Add curry leaves.

Now add pumpkin, green chillies & all spices. Stir all. Cover the lid. Cook it on slow to medium heat until pumpkin cooked.

Now check pumpkin. If it is uncooked. Cook for another 2-3 minutes.

Add crushed jaggery & tamarind paste. Add 1 cup water. Bring it boil on medium flame for 4-5 minutes.

Once it's gravy thickens switch off gas. Serve with roti aur rice.