Ingredients:

• Potato (cut into cubes) – 1, medium
• Baingan – 1, medium
• Poppy Seeds – 2 tbsp
• Bitter gourd (thinly sliced) – 1
• Raw banana – 1
• Butter or Ghee – 1 tsp
• Ginger – 1-inch piece
• Radish – 1 cup
• Methi powder – 1 tsp
• Mustard Seeds – 1 tbsp
• Refined oil – to fry
• salt to taste

Method:

1. Soak 1 tbsp each of mustard seeds and poppy seeds in warm water.
2. Cut banana, radish, potato and eggplant lengthwise (about 2-inch long).
3. Heat a cup of oil in a wok, fry the baingan pieces and keep aside.
4. Then, fry the bitter gourd pieces and keep aside.
5. Now, take oil in a wok, add mustard seeds.
6. When the mustard starts to splutter, add banana, radish and potato to it and stir fry on medium heat.
7. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds with a 1-inch long ginger piece in a blender into a smooth paste.
8. After stir frying the vegetables for about 5-7 minutes, add the blended mixture to the vegetables and stir continuously for about 2 minutes.
9. Add salt and the fried bitter gourd slices as well as the baingan slices.
10. Add about a cup of hot water and cover the wok with a lid for a about 5 minutes, stirring occasionally.
11. When vegetables are well cooked, pour about 1 tsp of butter or ghee on top.
12. Serve with hot rice.

Recipe courtesy of Pratibha Sachin