For Chapor
Drain the motor dal from water, grind coarsely with the green chilies and little water to make a thick paste. Add salt, ginger paste and turmeric powder, give it a hearty mix.

Heat mustard oil on a flat pan. Place small amount of ground motor dal on the pan. Using a spatula or finger, spread it evenly to make small lentil patties.

Place the pan over a medium flame, cook till the edges start turning a gorgeous brown and the motor dal chapor off the surface of the pan, indicating the underside of the chapor has been cooked. (You might need to brush the edges of the chapor with a bit of oil if it's threatening to stick to the pan)

Carefully flip the chapor over, brush the edges with a little oil, fry till the other side is cooked perfectly and the chapor easily lifts off the surface of the pan.Keep aside on a kitchen absorbent towel, allow to cool to room temperature.

For Pachan
Cut the echor into chunks and papaya and boil with a little salt and turmeric powder. When it is cooked, drain the water and keep it aside

Cut the potatoes into small pieces and fry both bitter gourd and potatoes and remove from the heat

Now heat oil in a kadai, add panchforon, radhuni,dry red chilli, bay leaves, ginger paste and when the fragrance comes out add all the vegetables (except potatoes, bitter gourd, echor) salt and turmeric. Stir well and let it cook for 12-15 minutes on medium heat.Stir occasionally and keep the gas low so that the vegetables do not get burnt.

Once the vegetables are slightly cooked, add the coconut paste and all the powder spices.Stir well, mix 4-5 minutes and add water as required.

When all the vegetables are cooked add potatoes, bitter gourd and echor. Now add the chapors (you may break them, I kept is as whole)

Adjust salt and sweet to taste and after a nice mixing, turn off the flame.Enjoy with rice or roti.