Heat a small cooker and add oil.
When the oil heats up, add cumin seeds.
When the cumin seeds splutter, add hing and haldi.
Add red pumpkin pieces immediately otherwise haldi will get burnt. Stir the pieces once. (Before cutting the pumpkin into pieces, grate its skin and save it for making chutney. I'll share the chutney recipe in the next post.)
Add red chili powder, goda masala, and peanuts powder, and then give the sabzi a good stir. (If you don't have goda masala, you can add dhania powder, jeera powder, and black pepper powder. But goda masala contains much more than these ingredients and adds a great flavor to this sabzi. So I would recommend making or buying one.)
Add half cup of water and close the lid of the cooker.
Cook on low flame for one whistle and then allow the cooker to cool. (If you are making this sabzi for toddlers and want to make it slightly mushy, you can cook for two whistles.)
When the pressure has settled, take off the lid and add grated coconut, salt, and jaggery. (I add salt and jaggery towards the end because you get a better idea of the quantity of the cooked sabzi at this stage.)
Cook the sabzi on low flame for another five minutes, add chopped coriander and turn off heat. (Don't add coriander if your toddler cannot eat it properly.)
Serve hot with chapatis.