Butternut Squash - 1/2, cut into medium sized cubes
Potato - 1/2, cut into cubes
Kala chana / Whole Bengal gram - 1/2 cup, soaked, sprouted and cooked
Cumin seeds - 1 tsp
Grated ginger - 1 tsp
Turmeric powder - a pinch
Hing - 2 pinches
Roasted Cumin powder - 1 tsp
Bay leaves - 2
Whole dry red chillies - 2
Oil - 1 tbsp
Ghee - 1 tsp
Chopped Onion - 2 tbsp
Water - 1 cup
Heat oil in a pan. Temper with cumin seeds, bay leaves, hing and the dry red chilies.
Add chopped onion to the oil and fry for a few minutes. Add the potatoes and the cooked chana and fry till light brown.
Then add the ginger paste, pumpkin, turmeric, cumin powder and salt. Cook uncovered for a few minutes. Then cover and add a cup of water and cook till all the vegetables are well done.
Add a tsp of ghee on top and remove from heat. Serve with puris.