heat coconut oil in a pan and stir fry sliced onions until they turn soft.
Further, add garlic and green chilli, saute for a minute.
Add all the vegetables except pumpkin, add salt, water, and close cook for 5 minutes on high heat.
open and add the pumpkin to it. mix and close cook again for 10 minutes or until the veggies are cooked and not mushy.
to prepare sauce, grind together soaked peanuts, turmeric powder, chilli powder, coriander powder, and asafoetida. grind to a coarse paste.
further, add coconut milk and mix well to combine.
In a pan, heat oil and crackle cumin seeds, ginger and pour in the coconut peanut mix.
add salt and keep stirring until the mixture starts to boil.
when it is boiling, add the cooked vegetables to it and mix well.
add a few curry leaves on top and close cook for 5 minutes on low flame until the sauce and vegetables are set together.
serve it hot with chapathi.