Cut the pumpkin into 2-inch squares, about 1cm thick. Rub the pieces with a mixture of 1 tsp. oil, asafoetida, chili powder, salt, and jaggery.
Leave it aside to marinate for 20 minutes.
Heat 3-4 tbsp. oil in a non-stick pan. Sprinkle rice flour over the pumpkin and fry it in hot oil, for about 2-3 minutes on each side until crisp on the outside but cooked on the inside.
Once one side is crisp, cover the pan with a lid and cook for 1 minute.
Then remove the lid and cook for 2 more minutes and serve it piping hot with chapatti or as a side dish.