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.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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