Heat oil, saute onions and garlic, stirring often for a few minutes until onions are light brown. Add brinjal, capsicum, carrot and white pumpkin pieces. Cook, stirring for 2 minutes. Lower the heat, cover and cook for 10 minutes or until the vegetables are tender. Add green chilli ginger paste, red chilli powder, coriander-cumin powder, salt and baked beans from the tin. Mix and add 1/2 cup water. Simmer the mixture for 5-7 minutes for all the flavors to blend nicely. Sprinkle coriander leaves. Serve hot with steamed or brown rice.