Potol/Parwal - 1/2 kg (or 8 to 10 pieces)
Bay leaves - 3
Ginger paste - 1 inch piece
Jeera powder - 1 tsp
Red chilli powder - 1 tsp (adjust according to taste)
Garam Masala - 1/2 tsp
Turmeric - 1 tsp
Salt to taste
Sugar - According to taste.
Grind ginger into fine paste and keep it aside.
Peel and cut each potato into 6 to 8 pieces depending on the size. Wash and keep aside.
Peel the skin of the potol. Don't peel off all the skin, retain some as shown in the picture. Cut the potol into halves or 3 pieces, if big in size. Wash and keep aside.
Mix the ginger paste, jeera powder, red chilli powder with some water in a small bowl and keep aside.
Heat oil in a kadai and fry potol pieces first. When they start turning slightly brownish, remove them and keep aside.
In the same oil add bay leaves and then the potatoes. Fry them till they start turning light brown. Add the turmeric and fry for a few seconds. Add the ginger paste and spices soaked in water and stir for a few minutes. Add sugar and salt and stir again for a few minutes till good smell comes and oil separates from the masala. Now add the fried potol pieces and stir for a few more minutes.
Add water sufficient enough to cover the veggies and let it boil for 10 minutes.
Keep checking if the potatoes and potol are cooked. Add garam masala and mix well and remove from fire.
Tastes good with hot rice. Can also have with roti, parata, puri.