1. Heat mustard oil.
2. Add the panch phorun and asofetida.
3. Add 2-3 whole chili and fry.
4. Add the chopped pumpkin and mix well.
5. Cook for about 15 minutes until the pumpkin is soft.
6. Add turmeric and salt to taste.
7. Cook for a few minutes and then add the dry mango powder.
8. Mash the pumpkin and take off the heat.
9. Let the pumpkin dish cool.
10. Add the ground mustard mixture and mix well.
11. Serve warmed.