Red Potato - 1, small, chopped into small pieces
Kala Chana - 1/2 cup, soaked overnight and boiled in sufficient water till soft
Ginger - 1 tbsp, grated
Roasted Cumin powder - 1 tsp
Roasted Coriander powder - 1 tsp
Turmeric - a pinch
Red Chilli powder - 1 tsp
Grated Coconut - 2 tsp
Tomato - 1, small, grated
Cumin Seeds - 1/2 tsp
Bay leaf - 2
Green Chilli - 2, chopped
Ghee - 1 tsp
Garam Masala Powder - 1/2 tsp (optional)
Mix grated ginger, cumin powder, coriander powder, red chilli powder, turmeric and a little water and using a mortar and pestle make a coarse paste. Keep aside
Heat 2 tsp oil in a pan, add the chopped papaya and potato pieces, salt and a little turmeric and cook on medium high flame for 10 minutes stirring continuously. Remove from heat and keep aside. If using same size potato and papaya pieces, add papaya first, saute for 5 minutes and then add the potato pieces.
In the same pan, add a little more oil. Temper with cumin seeds, bay leaf and chopped green chillies. Add the ginger paste and cook for 5 minutes. Then add the grated tomato, grated coconut and cook till the water evaporates and oil shows on the sides on the pan.
Add back the potato and papaya pieces, kala chana, salt, sugar and 2 cups of water. Mix everything well, cover with a lid and cook on medium low heat till the vegetables are soft. Add a tsp of ghee and a sprinkle of garam masala on top and serve.