| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
Ingredients
- 1 cup Potatoes peeled and cut into cubes
- 1 cup pumpkin peeled and diced
- 1 cup carrot peeled and diced
- 1 cauliflower cut into small florets
- 1 cup Eggplant / Brinjal cut into pieces
- 2 Drum sticks scraped and cut into 2 inch pieces
- 1/2 cup Fresh green peas
- 1/2 cup Fresh Coconut thin sliced
- 1/2 tsp Turmeric Powder
- salt to taste
- 1/2 tsp sugar
- 3-4 tbsp mustard oil
- 1 tsp panch phoron
- 2 Bay Leaf
- 2 tbsp Fresh Chopped Coriander for garnish
Ingredients
|
|
Instructions
- Clean, wash and cut vegetables as mentioned and collect them in a large bowl. Add water in the bowl and keep aside.
- Heat oil in a large wok and add panch phoron, bay leaf and green chilies and wait till they splutter.
- Now take vegetables from water and put in the wok keeping flames high.
- Mix well and add salt and turmeric powder and let the vegetables cook on high for a minute or two.
- Close the lid and lower the flames. Let the vegetables cook till they are soft and tender.
- Once the vegetables are soft and mushy, sprinkle sugar and fresh coconut slices and give a quick mix again and turn off the flames.
- Garnish with fresh chopped coriander and serve hot with Bhoger Khichuri and Khajoor chutney.
Recipe Notes
If you liked this traditional vegetable recipe from Bengal, then try making at home and do share your feedback with me in comments below.
Love : Shaheen
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