Heat sunflower oil in a pan.

Add cumin seeds to the hot oil and allow them to crackle.

Add finely chopped onions and sauté until translucent.

Add ginger and garlic and sauté for a few seconds until fragrant.

Add finely chopped tomatoes and cook until they turn mushy.

Add red chilli powder, coriander powder, turmeric powder, and salt. Mix well.

Add diced pumpkin and wadis and mix.

Sauté for 3 to 5 minutes.

Add 1/2 to 3/4 cup water, cover, and cook until pumpkin is cooked.

Let the water evaporate and the sabzi come together.

Turn off the stove and transfer the sabzi to a serving bowl.

Garnish with coriander leaves.

Serve hot.