100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks
100g/3½oz carrots, cut into 2cm/¾in chunks
4 dried Kashmiri chillies with seeds
handful fresh curry leaves
1 tsp fenugreek seeds
1½ tsp fenugreek seeds
100g/3½oz green beans, cut into 2cm/¾in lengths
1 small onion, chopped
1 small onion, finely chopped
1 medium tomato, chopped
1 tsp chana dal
100g/3½oz toor dal (yellow split pigeon peas), well rinsed
1 tsp asafoetida
1 tsp coriander seeds
1 tsp black mustard seeds
1½ tsp salt
1½ tsp sugar
1½ tsp ground turmeric
50ml/2fl oz vegetable oil
2 tbsp vegetable oil