Smita Mishra
This is a delicious, low fat and healthy dish cooked with variations throughout eastern India. Try out its easy to make recipe.
Ingredients: ½ cup peas
1/3 cup chopped pumpkin
1/3 cup chopped tomato
1/3 cup chopped potato
1 chopped pointed gourd
1 chopped brinjal
1/3 cup chopped radish
3 tsp ginger paste
2-3 tsp mustard oil
A pinch of fenugreek seeds
A pinch of fennel seeds
A pinch of carom seeds
A pinch of black onion seeds
3 chopped green chillies
4 tsp paste of yellow mustard seeds
3 tsp paste of poppy seeds
Salt to taste
1 tsp turmeric powder
1 tsp cumin powder
½ tsp coriander powder
A pinch of asafoetida
1 tsp sugar
2 bay leaves
Procedure: Heat oil in a deep bottomed pan. Add green chillies, seeds, bay leaf, asafoetida and cook for a while.
Add all the vegetables, salt, sugar and cover and cook. After 5-7 minutes add the ginger paste, cumin, coriander and turmeric powders.
When the veggies become soft mix the mustard and poppy pastes. Cook uncovered for a few minutes. Serve hot with chapatti or rice.
First Published: Friday, November 6, 2009, 16:45