1. Heat the oil in a kadai. Add mustard, cumin and fenugreek seeds.
2. When they splutter, add red chili and curry leaves. After few seconds add pumpkin.
3. Keep covered on low heat for 2-3 minutes.
4. Add tomato and chili, turmeric and coriander powders. Add salt.
5. Continue to cook till the vegetables are well cooked and slightly mushy.
6. Add sugar and peanut powder. Mix well and remove from fire.
7. Serve garnished with coriander leaves, with chapathi or poori.

Serves:4