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Put the oil in a deep, nonstick saucepan on a medium heat.
Add the panch phoran and dried chillies,and let them sizzle for a few seconds.
Add the ginger paste and fry for a minute, stirring so it doesn’t catch and burn.
Add the chopped squash or pumpkin, stir for two to three minutes, then stir in the powdered spices and sugar, and season to taste.
Add 150ml water, cover and simmer on a low heat for 10-12 minutes, stirring halfway – you want the squash to cook yet hold its shape.
Cock the lid so it half-covers the pan, then simmer for another eight to nine minutes, so the water reduces slightly.
Garnish with fresh coriander and serve with dal and luchi or puris.