Ingredients:

• 500 g – red Pumpkin or bhopla, peeled and sliced
• 2 – Bay Leaves
• 1/2 tsp – Sugar
• 1/2 tsp – Turmeric powder
• 10 – masoor dal vadis
• 1 – big potato, peeled and cubed
• A pinch – Asafoetida
• 1 inch piece – Ginger
• 1 tsp – Cumin seeds
• 1 – big tomato, blanched and sliced
• A few sprigs – Coriander leaves
• To taste – salt
• To taste – chilli powder
• As required – oil

Method:

1. Deep fry the vadis to a red colour, drain and set aside.
2. Grind ginger and cumin seeds to a paste.
3. Heat 2 tablespoons of oil, add bay leaves and asafoetida.
4. After a few seconds, add the potatoes and fry to a golden brown colour.
5. Add the bhopla and fry till dry.
6. Put in the rest of the ingredients, with the exception of coriander leaves.
7. Mix well and add water.
8. Cook till the vegetables are tender and the gravy is quite thick.
9. Serve garnished with coriander leaves.