(for 2 servings)
pumpkin 400 g
chopped tomatoes in can 240 g
coconut milk 0.5 cups (or replace with any cream)
kalinji (black cumin) 1 tbsp
cinnamon 0.5 tsp
a pinch of nutmeg
garlic or asafoetida to taste
salt and pepper to taste

Cut the pumpkin into large cubes. If they are of different sizes, then part of the pumpkin will fall apart and you will get a more mushy dish (like in my photo). In a saucepan, heat cooking oil, add spices and fry over medium heat for 20-30 seconds. Add pumpkin and tomatoes, cream, season with salt, stir and simmer under a closed lid until cooked.