how to make kaddu ki sabji

I am really curious about how to make kaddu ki sabji. I tried making it once, but it didn't turn out like the one my mom used to make! I peeled the kaddu and chopped it up but I think I cooked it too long, because it ended up mushy. 😩 I used all the spices she mentioned, like turmeric and cumin, but maybe I missed a step? I remember her saying something about adding water, but I wasn't sure how much was the right amount! I was in a hurry, and honestly, at that point, I felt kind of lost. Oh, I also added some green chilies for heat, but I think I might've overdone it... 😅 Can too many spices mess up how to make kaddu ki sabji? And do you think I should’ve sautéed the onions longer before adding the kaddu? My guess is that texture is super important, right? Should I give it another shot, or is there something else I should try? Honestly, I just want that perfect balance of flavors like my mom used to make. I thought cooking could be fun, but it's way trickier than I thought! Would love to hear any advice on how to make kaddu ki sabji that actually tastes great! Thanks a ton!