| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
helping
|
Ingredients
Chopped Vegetables :
- 1 cup Ridge Gourd / Gilki
- 1 cup Pumkin
- 1 cup Brinjal
- 1 cup Potatoes
- 2 Drum sticks
- 1/2 cup Pointed Gourd / Parwal
- 1/2 cup Runner Beans / Barbatti
- 1/2 cup Radish
- 2 tbsps Mustard Oil (Kachhi Ghani)
- 4 tbsps Refined Oil
- 2 – 3 tbsps Mustard paste (yellow or black)
- 2 – 3 chilies Green (slit)
- 1/2 tsp Turmeric powder
- 1 tsp Salt (adjustable)
- 1/2 tsp Asafoetida
- 1.5 tsps Panch Phoron (cumin, mustard, fenugreek, coriander seeds, onion seeds)
- 1/2 tsp Sugar
Ingredients
Chopped Vegetables :
|
|
Instructions
- Cut and wash vegetables in running water, strain and keep aside.
- Soak yellow or black mustard seeds in 2-3 tbsp water for 15-20 mins. Grind into a fine paste and collect in a bowl.
- Heat a non stick wok and add all the chopped vegetables with turmeric and mustard paste. Mix well, simmer the flames & cover the lid. Let them cook in steam for 5-10 mins or till done.
- Once the vegetables are nicely cooked , turn off the gas and keep aside.
- In a separate wok, heat refine oil and add asafoetida, panch phoron and slit green chilies. Allow them to splutter.
- Now add in the cooked vegetables and mix gently.
- Add some salt as per taste, and sprinkle sugar. Mix well very carefully such that the vegetables don’t get mashed.
- Cook on high flames till the moisture reduces and the vegetable look dry.
- Drizzle 1 or 2 tsp of Mustard Oil before you take it off the heat but that completely depends on one’s personal choice.
- Garnish with few chopped coriander and serve hot with rice and dal.
Recipe Notes
If you liked this traditional recipe from Bengal, try making this at home and share your feedback with me in comments below. Thanks for stopping by!
Love : Shaheen
Powered by WP Ultimate Recipe