To begin making the Khatta Meetha Pahari Kaddu Recipe, peel and cut the pumpkin into bite sized pieces. If using kabocha squash, cut in half and microwave for a minute, to make it easier to remove the skin.
Heat oil in a pan, add the cloves, cinnamon, red chilies and 1 teaspoon mustard seeds; let mustard seeds splutter.
Then add the pumpkin, turmeric and salt, sauté for a minute or so then cover the pan and cook on a slow flame till mushy.
Coarsely crush the remaining mustard seeds (use a mortar and pestle or a rolling pin). Once the pumpkin is mushy and most of the liquids have dried up, add the sugar and lemon juice, starting with 1/2 a teaspoon of each, taste and adjust as required.
Take the pan off the heat, let it rest for 5 minutes then add the crushed mustard, again starting with 1/2-1 teaspoon, taste and add more if you prefer it stronger.
Serve Khatta Meetha Pahari Kaddu along with Himachali Khatta and Steamed Rice for a weekday meal.