Now, add the Mustard Seeds, Asafoetida or Hing, and Green Chillies.
As they splatter, add the Pumpkin and mix everything well. Keep the heat on medium-high.
Add the Salt, Turmeric Powder and Sugar. Give everything a nice stir, and cover the pan with a lid. Let it simmer on low-medium heat for 4-5 minutes. Give everything a gentle stir at every 2 minutes interval. Here, we are looking for a uniform cooking but without making the pumpkins a mishmash, as it is a very soft veggie. It would start separating some water, so let it cook in it only.
Sometimes, raw pumpkins tend to turn out a little dried due to summer's heat. In that case, they might not leave any water in the pan. So, you may add a tablespoon or two of water to prevent it from sticking at the bottom of the pan. Take care not to add excess of it, because all we are looking for is to get it a little tender in its own juice.
Once, the you feel the pumpkins are cooked, remove the lid and bump up the heat to medium-high. Fry it till it starts separating oil. Once done, take it off the heat and serve hot.