Cut the pumpkin into small cubes and mince ginger or make a paste using a mortar and pestle. See notes.
Set a heavy bottomed pan/kadaahi/wok on medium high heat and heat the ghee. Add the fenugreek seeds and wait for them to deepen in color (do not brown), about 5 seconds. Now add the fennel seeds and cumin seeds along with asafoetida.
Once the seeds start to crackle, add the red chilli, turmeric and coriander powders along with the prepped ginger.
Cook until the raw smell of ginger goes away (about 30 seconds) and add about ½ cup water
Once the water is heated up, add the cubed pumpkin and salt to taste. Mix everything well and let the pumpkin cook covered with a lid for about 15-20 minutes, stirring in-between.
When the pumpkin is soft, add jaggery and tamarind paste. Mix and simmer for another five minutes. During this time, you can also use the back of your ladle to mash some of the pumpkin pieces.
Give a taste check and adjust salt, jaggery and tamarind, if needed.
Turn the heat off, add chopped cilantro and serve warm with pooris.