Halwai April 16, 2018

Ingredients:

• Karela – 1.5 cup
• Brinjal -1/2 cup
• Potato – 1/2 cup
• Pumpkin – 1/2 cup
• Raw papaya – 1/2cup
• Raw banana – 1/2 cup
• Cucumber – 1/2 cup
• Drumstick – 1/2 cup
• Urad Dal bari – 1 cup
• Radhuni a spice from Bengal – 2 tsp (you can use Mustard Seed if radhuni is not available)
• Ginger-Jeera paste – 2 tsp
• Tejpatta – 2
• Salt as per taste
• Turmeric powder – 2 tsp
• Water – 1 cup
• Sugar – 2 tsp

Method:

  1. Cut all vegetables except karela into medium pieces (neither too small nor too large).
  2. Cut karela into rings.
  3. Heat 2-3 tbsp oil in a pan and deep fry the karela pieces.
  4. Keep the fried karela aside.
  5. Add some oil in the same pan and then add panch phoran, mustard seeds and dry mirch and allow them to splutter.
  6. Add all the vegetables except fried karela into it and fry them for 5-7 mins.
  7. Then add salt and sugar and pour some water so that all the vegetables are just submerged
  8. Cover the pan and let the vegetables boil.
  9. Check the potatoes.
  10. If the potatoes are done, it means the other vegetables have also been cooked well.
  11. Now add fried karela pieces, milk and water paste of mustard seeds powder with the gravy of boiled vegetables.
  12. Let it cook for another 2 to 3 minutes and add ghee.
  13. Stir well and serve hot with steamed rice

Recipe courtesy of Sify Bawarchi