Soak kala chana overnight and then wash and pressure cook with a glass of water for 5 whistles on medium heat
Drain the water and keep aside the boiled chick peas(you can use this water to add in curries , make the chapati dough or add spices and use as a soup)
Wash and chop the yellow pumpkin,if the pumpkin peel is yellow then do peel the pumpkin abut if the peel is green and fresh then you can also chop it along with the peel.
Heat oil in a pan and add fenugreek seeds, mustard seeds, fennel seeds. when the seed start to crackle then add asafoetida and the dried red chilies.
Now add turmeric, the chopped pumpkin, green chili and the boiled chana and salt.
Cover and cook on low heat till the pumpkin is 90% done. keep stirring it in between.
Now add the chopped ginger and chopped raw mango and mix gently. ( If you don't have fresh raw mango then can use mango powder/amchoor or thick tamarind pulp)
Cover and cook ill done.
Add sugar ,chili flakes and coriander powder and mix.cook covered for 2 minutes so sugar melts and get mixed with the sabzi
Add some chopped fresh coriander and serve hot with poori, kachori, paratha or roti.