In a heavy bottom pan heat the oil. Now add panch phoron, red chili, andd bay leaf. Fry for 15 seconds, then add potato and pumpkin. Stir well and fry for 6 to 7 minutes in medium heat until they turn light brown. Now it’s time to add the grated ginger and let it cook for another few minutes. Meanwhile warmup the water and add it to the potato pumpkin mixture. Now let’s work on some color and taste—add turmeric and salt. Then cover the pan with a lid. Cook until the vegetables are soft and no water is remaining. Now add the boiled peas, sugar, and asafoetida. At this point you can add ghee and some coriander leaves. Mix them well. Ready to serve!