Ghanta tarkari

Step 1: Put 7 oz dried yellow or white peas (matar), 3 ½ oz chana dal, 3 ¾ cups water and ¾ tsp ground turmeric in a large heavy pot. Bring to the boil, skim, then simmer with the lid ajar for 20 minutes, until the peas are just tender but not yet breaking up.

Step 2: Meanwhile, pound or blend ⅞ oz fresh ginger, half of 1 tsp cumin seeds and 2 green chillies with 2 tablespoons of water to a coarse paste.

Step 3: Add 1 green plantain (raw banana), 1 sweet potato, 1 potato, 3 ½ oz flat beans or green beans, the paste and 2 tsp salt to the pot. Cover and cook over a medium-low heat for 10 minutes, stirring once.

Step 4: Add 9 oz pumpkin and 1 aubergine, cover and cook for 8–10 minutes more, stirring gently, until every vegetable is tender to a knife, some pumpkin has melted into the sauce and the peas are soft and thickening it. Add a splash of hot water if it catches.

Step 5: Heat 2 tbsp mustard oil in a small pan until it shimmers and smells less pungent. Turn the heat down and add 1 tsp panch phoron (Bengali five-spice), the rest of 1 tsp cumin seeds, 2 bay leaves and 2 dried red chillies; fry for 30 seconds, until the seeds crackle.

Step 6: Pour the tempering over the ghanta, scatter over 1 oz fresh grated coconut if using, stir gently and rest for 5 minutes. Serve with rice or rotis.