Wash, cut and peel the pumpkin.
Remove the seeds and ‘guts’.
Cut into thin pieces.
Rinse the pumpkin pieces and set aside.
Wash, peel and chop the onion.
Place a large pot on medium heat. Leave to heat up.
Add the oil and methi.
Toast the methi until they pop and turn brown (1 - 2 minutes).
Add onions and saute until translucent (about 2 minutes).
Mix in green seasoning. Cook for another minute.
Toss in the pumpkin pieces and salt.
Cover and cook for a few minutes (if the pumpkin sticks to the base of the pot, add 1 - 2 tablespoons of water.
Uncover and stir.
Cover and leave for five minutes.
Uncover, stir and cover again.
Repeat in intervals until the pumpkin has completely softened.
Remove the cover and mash the softened pumpkin until smooth.
Boil off any excess liquid.
Taste test and adjust salt, pepper and sugar levels.