Cook the pumpkin in a large pan of boiling water for 20-25 minutes, or until soft. Drain, return to the pan and, mash with a potato masher.
Heat the oil in a large, heavy-based pan over medium heat, add the asafoetida and stir-fry for 30 seconds, then add the remaining spices and stir-fry for about 1 minute.
Stir in the mashed pumpkin, pour in the lemon juice, add the jaggery or sugar, and season with salt. Cook for a further 2-3 minutes.
Heat the ghee in a small frying pan (skillet) over medium heat, add the dried red chillies, and stir-fry for about 1 minute, or until they turn a shade darker. Pour over the mashed pumpkin mixture and garnish with coriander leaves and green chillies.