1. Drain and boil the Bengal gram in 1 1/2 cups water.
2. Heat the ghee in a pan, add ginger, garlic, all the fried vegetables, cottage cheese, boiled Bengal gram, cumin, coriander, and turmeric powders.
3. Saute for 2-3 minutes.
4. Mix the salt and sugar with the tomato puree, and pour over the vegetables.
5. Add the remaining ingredients, cook on dum for 30 minutes. Serve hot.