Cut the pumpkin into 2-inch cubes (they will shrink with cooking).
Heat the oil in a skillet or wok and add the mustard seeds, red chillies, turmeric and asafetida.
When the mustard seeds pop, stir in the fenugreek seeds. |Add and Sautee the pumpkin in the seasoning.
Cook covered for 3-5 minutes, stirring occasionally.
Use a steel plate as a lid for the skillet.
Pour a little drinking water on it.
As this heats, it helps in cooking the pumpkin.
When you remove the lid to stir, you can pour in some hot water, if the bhaji requires moisture.
Once the pumpkin is half-cooked, add the jaggery and stir well.
Add the coconut to the bhaji just before the pumpkin is cooked through.
Stir once more and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.