Bengalis enjoy a lot of vegetables that cook quickly, such as pumpkin. They prepare it like this, with a few spices, or they combine it with potatoes or mash it and temper it with mustard oil.
Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onions and sauté for 4 to 5 minutes or until lightly browned.
Add the kalonji and sauté for 15 seconds.
Add the pumpkin and sauté for 3 to 4 minutes.
Add the chiles, salt, turmeric, and cumin and sauté for 1