1. First prep all the vegetables: cut potatoes and sweet potatoes in 3-cm cubes, pumpkin and jhinge in 4-cm cubes, borboti 4-cm long, and thor in 2-mm discs. Halve the ripe-jackfruit seeds.
2. Set a kadai on medium-low heat. Dry-roast the moog dal, stirring it constantly for even roasting, about 6 minutes.
3. Wash the roasted moog dal, and set it to boil with 750 ml water and 20 g salt.
4. Once the water comes to a boil, add the vegetables in two batches. Add the harder vegetables first: potatoes, sweet potatoes, pumpkin and thor. Give them a 5-minute headstart before adding the borboti, jhinge and jackfruit seeds.
5. Boil until everything is just about cooked.
6. Heat mustard oil in a kadai. Temper it with dried red chillies, bay leaves, kaalo jeere and green chillies.
7. Add tomato (2-cm chunks) and fry for 15 seconds. Add turmeric and fry for another 10–15 seconds.
8. Tip the saucepan with the dal and vegetables into the kadai.
9. Once it comes to a boil, add sugar.
10. Continue boiling until you reach the desired consistency. You may have to adjust it by adding a bit more hot water.
11. Finish with ghee, bengali garam masala and freshly chopped coriander leaves.

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