Pumpkin Sabji

Ingredients:
Pumpkin (250 gms), cut to pieces
potato (200 gms) cut to pieces
whole black gram 3 tbsp
grated coconut 1 heaped tbsp
ginger 1 tbsp finely chopped
cumin powder 1 tsp, soaked in water
sugar 1 tsp or more
red chilli powder 1/2 tsp
turmeric 3/4 tsp
mustard oil 1 tbsp) or any cooking oil or ghee
mix of methi, fennel, cumin, kala jeera, mustard 1 tsp
one bay leaf
2 dry red chillies
1 tsp ghee for garnishing
1 medium onion ( optional)

Process: 
Soak the black gram in water for over two hours. 
In a kadhai, heat oil and give seasoning of bay leaf, red chilli and mix of methi, fennel, cumin, kala jeera, mustard. Add onion fry till light pink.
Add potato and black gram saute in low flame for five minutes. 
Sprinkle water if needed. Add cumin powder paste and fry for a minute or two. 
Add pumpkin, ginger, red chilli powder, turmeric, salt and mix. 
Continue frying for three-four minutes.
Cover and allow pumpkin to release water. Add grated coconut. 
Next, add water just to ensure that the potato will be cooked and a little water will be left at the end. Add water and boil if potato or pumpkin is not done. 
It will have some gravy and pumpkin will be soft. 
Add one tsp or more sugar, adjust salt. Add ghee and roasted jeera powder, mix and cover.


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