Grate pumpkin 1 cup(squeeze out the excess juice), Boiled and grated potato 1 cup, methi leaves- 1 handful, gram flour/besan - 3 tbsp, salt, chilli powder -2 tbsp, coriander powder 1 tsp, cumin seeds, crushed cashews- 2 tbsp, chopped green chillies-2. Mix all these together and make balls and deep fry them.
Saute 1 Big Onion, 1" ginger, 4 pods of garlic, 2 ripe Roma tomatoes(non sour type), coconut 1 tbsp, handful of coriander leaves in 1 tbsp of oil. Grind this to a paste.
Heat oil 2 tbsp or butter, add 1 tsp of jeera, let it crackle, add the paste to that add salt, coriander powder - 1 tbsp, cumin powder -1-1/2 tsp, garam masala powder-1 tsp, red chilli powder to your taste, turmeric a pinch. On a medium high heat cook this masala till oil seperates and does not get burnt (add little water if reqd) till the raw masala flavour subsides.
Once this curry is cooked add the pumpkin fritters to this, gently stir and cook in a low flame for 15 mts. You may add cream to finish.