Heat the vegetable oil in a large pan over medium heat.

Add mustard seeds and cumin seeds; allow them to splutter.

Add the chopped onion and sauté until golden brown.

Stir in the pureed tomatoes and cook for 5 minutes until the mixture thickens.

Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well.

Add the diced pumpkin and stir to coat it with the spice mixture.

Pour in the coconut milk and bring to a gentle simmer.

Cover and cook for 15-20 minutes or until the pumpkin is tender.

Once cooked, stir in the garam masala and adjust seasoning if necessary.

Garnish with fresh cilantro before serving.