Heat the mustard oil in a pan.
Add the bay leaf, dried red chilli and paas puron. When the seeds splutter, add the turmeric powder. Stir quickly and and the lemon juice. Stir.
Add the green chillies.
Add the water (you may need more, check notes at the bottom of the recipe)
Add the sugar and bring to a boil over high heat.
Stir, reduce the heat to low, cover and cook for about three minutes.
Remove the lid and increase the heat to bring to a boil.
Taste the gravy, if it is too tart, add more water and a little sugar. Adjust the salt accordingly.
Add the bor / fritters. I added half to the gravy and kept the other half to serve on the side See notes at the end of the recipe.
After a minute or so, remove from heat. Do no keep for too long or the fritters will soften too much.
Cover and let the gravy seep into the fritters for a few minutes.
Serve immediately with steamed rice. We had ours with some rice, dal, cauliflower and broccoli sabji, fritters and some tomato and cucumber salad.