In a small bowl, soak mustard seeds and rice in 3 tablespoons of water for 30 minutes. Drain and grind to a fine paste. Add little water, if needed, while blending.
Peel the pumpkin and chop into 1" pieces.
Heat mustard oil in a large pan, add bay leaves and panch phooron. Cook for 1 minute or until the seeds start to splutter. Add the dry red chilies and hing. Cook for 30 seconds.
Next add the chopped pumpkin/ squash and turmeric. Cover and cook for about 12~15 minutes or until the veggie is tender. Add ground coriander, amchur powder and cook for 1~2 minutes.
Finally add the ground mustard paste and cook for 2 more minutes. Switch off the heat and garnish with chopped cilantro. Serve with steamed rice.
Notes
Use 1 medium size pumpkin or other winter squash.
Add just enough water to blend the mustard seeds and rice into a smooth paste.
Store leftover auriya kadoo in an airtight container for up to 3 days.