Cut the mutton liver into small cubes (about 1.5 cm by 1.5 cm approx). Wash them and pat them dry. Also cut the pumpkin into cubes (about 3 cm by 3 cm approx) and wash and keep them aside.

In a frying pan, take 2 tbsp of mustard oil and when the oil is hot, fry the mutton liver pieces over medium to high heat. Since they are small cubes, it takes about 5 to 8 minutes (depending on the size of the pieces and the thickness of your frying pan) for the liver pieces to be cooked. Sprinkle some salt over them. We don't want to over cook them since liver becomes quite chewy and dry when over cooked. Once done, using a slotted spoon to drain out the oil and keep the cubes aside.

In the same frying pan, add another tbsp of mustard oil and when the oil becomes hot, add dried red chilli and panch phoron. Let the spices temper lightly, when you add the heeng mixed with a little bit of water.

Then immediately add the pumpkin pieces and sprinkle turmeric powder, red chilli powder and salt over them. Now stir to coat all the pumpkin pieces with the spices.

Fry over high heat for 5 to 6 minutes and then lower the temperature and cover and cook. From time to time, remove the lid and check the progress of the pumpkin cooking. Try to do that as often as possible, since the pumpkin will release a lot of water. So while removing the cover, fry at high heat to reduce the water.

After about 15 to 20 minutes of cooking, when the pumpkin pieces have become almost soft, add the liver cubes. Add freshly grated ginger and the sugar.

Stir fry over high heat till all the water evaporates and the oil starts to release from the sides. When the pumpkin is beautifully cooked, check the seasoning and finally add slit green chillies and turn off the heat.

Serve with steamed white rice.