1. Heat 1 tsp oil in a pan.
2. Saute cinnamon, bayleaf, fenugreek seeds, clove and cardamom; keep aside to cool, then powder in a blender.
3. Heat remaining oil in the same pan, add mustard seeds and allow to splutter.
4. Add chopped potato, chopped tomato, turmeric powder, chilli powder, coriander-cumin seeds powder, amchur powder and asafoetida.
5. Add beaten curd, sugar and then chopped pumpkin and salt and stir well allowing to cook on low flame.
6. Garnish with chopped coriander and serve hot.

Image: Flickr/creativecommons little blue hen