Ingredients:

• 250 gms – red pumpkin, diced
• 2 tbsp – whole chola/channa soaked in water overnight
• 2 potatoes, peeled and diced
• 4 parwals, cut into quarter inch rounds (optional)
• 2 Bay Leaves
• 4 tbsp – oil
• 1/8 tsp – panch phoran
• A pinch asafetida
• 2-3 whole Red Chillies
• 1-1/2 tsp – Turmeric paste
• 1/2 tsp – chilli paste
• 1-1/2 tbsp – cumin paste
• 1/2 tbsp – coriander paste
• 1 tbsp – Ginger paste
• 1 tbsp – Ghee
• 1 tsp – powdered Garam Masala
• 2 tsp – Sugar
• Salt to taste

Method:

1. Heat oil in a kerahi (pan).
2. Add the bay leaves, panch phoran, asafoetida and whole red chillies.
3. Stir fry until spluttering stops.
4. Add the parwals first and fry for 3 to 4 mins before adding potatoes. Continue to fry a further 5 mins.
5. Then add the red pumpkin.
6. Stir fry until vegetables are all well fried.
7. Now mix together in half or three quarter cup water, the masala pastes and pour over the vegetables.
8. Add salt to taste.
9. Add the drained whole chola and simmer gently until vegetables are cooked and there is no gravy in the pan.
10. Heat ghee in a frying pan.
11. Stir into the chhokka with the sugar.
12. Finally, before removing from fire, sprinkle with the powdered garam masala.