First, gather all the ingredients to make the recipe.
∆Peel and chop the pumpkin, peel and cut the potatoes into pieces and keep them in water. Soak the chickpeas that were soaked the previous day in fresh lukewarm water. Wash and chop the green chilies.
∆Make a spice paste. Wash and grate the ginger into a small bowl, add turmeric, red chili powder, cumin powder, and hing. Add a little water and mix well to make the spice paste ready.

Add oil to a pan, once heated, add chopped pumpkin pieces and mix well. Add salt to the pumpkin and mix well, then sauté until the pumpkin turns golden brown. Remove it from the pan and set aside.

In the same pan, add bay leaves, dry red chilies, and panch phoron spice mix. Add the potato pieces, drained from water, and mix well. Add salt and sauté until the potatoes turn golden brown. Add soaked and drained chickpeas, mix well, and sauté for 2 minutes.
Then add grated coconut and mix well, sauté for a minute. Next, add the soaked spice paste and mix well. Add hot water, mix, and let the potatoes and chickpeas cook. Cover and stir occasionally.

Once the potatoes are tender, add the fried pumpkin, chopped green chilies, sugar, and salt (add more if needed after tasting) and mix well. Add a little water, cover, and let it simmer, stirring occasionally.

Once the vegetable is cooked, turn off the heat and add Bhaja Masala, mix well. Finally, add pure ghee and mix well. Our Bengali-style pumpkin and Potato vegetable is ready. Serve hot with luchi (poori).