Ingredients:

• 500 g – red Pumpkin or bhopla, peeled and sliced
• 2 – Bay Leaves
• 1.5 tsp – Sugar
• 1.5 tsp – Turmeric powder
• 10 – masoor dal vadies
• 1 – big potato, peeled and cubed
• a pinch asafetida
• 1.5 piece – Ginger
• 1 tsp – Cumin seeds
• 1 – big tomato, blanched and slices
• a few sprigs Coriander leaves
• salt and chilli powder to taste
• oil as required

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 tbsps of oil and 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, put in rest of the above ingredients with the exception of coriander leaves.
6. Mix well and cover with water.
7. Cook till the vegetables are tender and gravy quite thick.
8. Serve garnished with coriander leaves.