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Published under: Fruits and Vegetables

225 gms Potatoes
115 gms Brinjals
115 gms Pumpkins
115 gms Greenpeas
4-5 Green Chillies
1/2 tsp Turmeric powder
1 tsp Sugar
1 whole Red Chilli
1 tsp of Panch phoron
3 tbsp Oil
Salt to taste

For the Panch phoron
Combine Kalonji, Jeera, Saunf, Methi seeds, Mustard seeds in equal proportions and keep in a jar. This mixed masala is used in most bengali dishes for seasoning.

1. Peel, clean and dice the vegetables into cubes. Shell the peas.
2. Heat oil in a kadai. Break the whole red chilli into pieces. Add the chilli pieces and panch phoron. When they begin to crackle, add the vegetable pieces.
3. Add turmeric powder, sugar and salt. Slit the green chillies and add. Stir fry the vegetables till the masalas are properly blended.
4. If required, sprinkle a little water. Cover and simmer until the vegetables are tender and the water has evaporated. Avoid using too much water as this dish is a dry preparation.
5. Serve hot with rice.

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