
Ingredients–
- 300 gm pumpkin
- 2 medium sized potatoes
- 100 gm desi chana
- 1 tsp ginger paste
- 1/2 tsp fenugreek seeds
- 1/4 tsp asafoetida powder
- 1 bay leaf
- 2 dry red chillies
- 1/2tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp Bhaja moshla powder
- Salt and sugar to taste
- 2 tbsp grated coconut
- 1 tbsp ghee + 1 tsp
- 1 tbsp oil
Method –
- Wash and soak the desi chana overnight. Boil it with salt and set aside
- Wash and cut potatoes and pumpkin into 1” cubes
- Heat 1 tbsp oil and fry potatoes till golden brown. Set aside
- Heat 1 tbsp ghee and asafoetida powder
- Add fenugreek seeds, bay leaf and dry broken red chillies
- Add ginger paste and stir for a few seconds
- Add pumpkin, salt and stir for 3-4 minutes on low flame
- Add red chilli powder, Bhaja moshla, turmeric powder. Mix well
- Add sugar to taste
- Add potatoes and chana and mix well
- Add grated coconut
- Cover and cook for 5-7 minutes
- Add some warm water if required
- Cook till the vegetables soften and water dries up
- Add 1 tsp ghee