Peel the green Pommecythere, cut into wedges, then wash and drain well.
In a wide pan over medium heat, add the vegetable oil. Once hot, add the geera (cumin) seeds and toast gently for 3 minutes on low heat until fragrant.
Add the smashed garlic and Wiri Wiri peppers, stirring for about 2 minutes to release their aroma.
Add the anchar masala and continue cooking on low heat for 3–4 minutes, stirring often so it doesn’t stick. Smash the peppers if you'd like this extra spicy, or keep them whole to control the heat a bit.
Add the sliced Pommecythere pieces and stir well to coat them evenly in the spiced oil mixture.
Turn the heat up to medium, pour in the water, and bring to a boil with the lid on.
Once boiling, add the salt and brown sugar. Stir to combine, then reduce the heat to a gentle simmer.
Cook covered (slightly ajar) for about 70 minutes, stirring occasionally, until the Pommecythere pieces are tender. Add more water if needed during cooking.
Taste and adjust the salt and sugar to balance sweetness, heat, and spice.
Increase the heat to reduce any remaining liquid. Allow the sauce to caramelize slightly for a deeper, richer flavor. Please note that the Pommecythere does have a spiky core or seed, and if it's your first time having them, you'd want to keep this in mind when eating the Pommecythe talkari. Also note that the perfect Pommecythere for making this dish is the 'full' (meaning mature but not ripe) Pommecythere, which would have a green skin. And yes, you can keep the skin on as in the original recipe for Pommecythere Anchar I shared a few years ago. Remove from heat and let cool. Store in the refrigerator for up to one week. Serve warm or chilled as a snack or condiment.
