Start with heating a large pan (or kadhai) on medium-high heat. Add oil to it. Add cumin seeds and let them sizzle. Then add green chili, onions, ginger and garlic and saute for 3-4 minutes minutes until the onions soften.
Then add tomatoes and spices. Stir them well and let the tomatoes soften for 2-3 minutes.
Add cut pumpkin pieces and water. Mix well. Cover and cook for 10-15 minutes until the pumpkin is cooked through. Check that the pumpkin is softened by mashing a piece.
Add garam masala, dry mango powder, sugar and mix with the pumpkin.
You can eat this curry as is with some chunks or mash the cooked pumpkin pieces with a masher in the pot.
Garnish with cilantro and pumpkin curry is ready to be enjoyed with parathas or naan.