Wash and cut the pumpkin, lauki, potato, cabbage, raw banana and ridge gourd into small, even pieces.
In a small bowl, mix the Kashmiri red chilli paste with a little water and keep aside.
Heat oil in a kadhai over medium heat.
Add the sliced onion and sauté until golden brown.

Add the chopped potatoes and raw banana first and fry for 2–3 minutes.
Add the pumpkin, lauki, cabbage and ridge gourd. Mix well and sauté for another 4–5 minutes.
Add ginger-garlic paste, turmeric powder, cumin powder, coriander powder, salt and the prepared Kashmiri chilli mixture.

Mix everything well and cook for 2–3 minutes so the spices coat the vegetables.
Add 1½–2 cups water, cover and cook on medium-low heat until all the vegetables are tender and well cooked.
Stir gently in between. Keep the vegetables soft but not completely mashed.
Garnish with fresh coriander.
Serving: Serve hot with steamed rice.