Wash the pumpkin thoroughly, slice it into wedges, and cut it into bite-sized cubes.
Peel and julienne (cut into strips) the ginger. Slice the chilli if you are using it.
Wash and pat dry the spinach. Finely chop the stems and roughly chop the leaves.
In a pan, heat the mustard oil to smoking point. Then reduce the heat and add the panchphoran, followed by asafoetida, ginger julienne and sliced green chilli, if using.
Add the diced pumpkin, kala namak (or salt) and a dash of water. Cover and cook over medium heat for 15 minutes until the pumpkin is soft and can be cut through with a spoon.
Add the spinach stems and leaves and mix. Cover and cook for 5 minutes over medium heat.
Once done, give it a mix and serve hot with parantha.