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Peel the pumpkin, remove the seeds and cut into medium-sized cubes.
Heat the vegetable oil in a frying pan over medium heat.
Once the oil is hot, add the nigella seeds and let them crackle for a few seconds.
Stir in the onion and garlic and fry over medium heat until soft and translucent.
Add the pumpkin to the pan, along with the ground turmeric and salt to season.
Toss thoroughly, ensuring the pumpkin is well coated.
Let the pumpkin cook for a while, allowing the bottoms to slightly char, before covering the pan for about 15 minutes to help it cook through.
Once the pumpkin is fully cooked, uncover the pan and increase the heat to allow any excess moisture to evaporate.
Add the green chillies for a touch of heat and adjust the seasoning if needed.
Garnish with the spring onion and serve hot.