Ingredients–

• 8 potol (pointed gourds), scraped and cut in half
• 1 medium potato, cut into 6 pieces
• 1/2 cup soya nuggets, soaked in hot water and salt for 15 minutes, then drained and water squeezed
• 1 medium onion, grated
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp meat masala powder
• 1/4 tsp garam masala powder
• 1 bay leaf
• 1 dry red chilli, broken
• 1/2 tsp cumin seeds
• Salt to taste
• 2 tbsp mustard oil
• 1 tsp ghee

Method –

1. Heat oil in a wok till smoking
2. Rub salt and turmeric powder on the potol and potato
3. Fry the potol and potato till light brown and set aside
4. Temper the oil with bay leaves, dry red chilli and cumin seeds
5. Once the seeds splutter, add the onion paste and fry till golden brown
6. Add the ginger garlic paste and fry till raw smell goes away
7. Now, add the vegetables and soya nuggets and fry till the oil leaves the sides
8. Add turmeric powder, red chilli powder, meat masala powder and salt
9. Fry till the masalas are well cooked and the vegetables are coated with the spices
10. Add 1 cup of warm water and simmer till the vegetables are cooked and a little gravy remains
11. Add 1 tsp of ghee and garam masala powder at the end