BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF |MARASA SAROVAR PREMIERE BODHGAYA
INGREDIENTS:
- Potato -450 gms
- Radish -350 gms
- Eggplant -350 gms
- Broad Beans -250 gms
- Spinach -350 gms
- Pumpkin -400 gms
- Green Chilli -20 gms
- Red Chilli -20 gms
- Panch Phoran -15 gms
- Turmeric Powder -5 gms
- Salt -2 gms
- Sugar -1 gms
- Pepper -3 gms
- Mustard Oil -0.025 lt
METHOD:
- Begin by peeling and cutting potatoes, pumpkin, radish, and eggplant into small cubes.
- Heat mustard oil in a pan and add red chili and panch phoron to temper the oil.
- Add potato cubes and shallow fry until they soften.
- Mix in pumpkin, and radish.
- Add panch phoron powder, turmeric powder, red chili powder, sugar, and salt to the veggies and mix well.
- Lastly, add eggplant cubes and green chili.
- Pour in water and cover the pan with a lid, cooking on low flame until all the veggies soften.
- The dish can be served either mushy or with the chunks in their natural form, depending on personal preference.
- Drizzle the dish with a small amount of mustard oil to give it a distinct aroma.
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