Ingredients 

1 1/2 kg knol khol
7 tsp garam masala
125 gm ghee or vegetable oil
1 tsp succh bari (powdered) a pinch of hing
1 tsp sonth powder
1 tsp zeera
1 tsp haldi powder
1 tsp methl dana
1 inch piece ginger
2 pieces of 
laung (crushed)
salt
lal mirch powder
1 tsp sugar
hari mirch (finely chopped)
1 tsp dhania powder 

Method: 
Peel and cut the knol khol into fours. Heat the ghee and splutter the hing,zeera, methi dana and laung, Add the knol khol. Shake the vessel, cover and allow to simmer or ten minutes. Add a tablespoon or two of water to prevent it from burning. 
Cover. Put in the remaining ingredients (except sugar and hara dhania) and fry for two or three minutes. Add a cup of water and allow to simmer on a slow fire for another fifteen minutes till it is soft. Add sugar, hara dhania and continue to cook on o slow fire till the water has very 
nearly evaporated.