Halwai April 25, 2018

Ingredients:

• 200 g – Potatoes
• 200 g – Pumpkin
• 200 g – Brinjals
• 200 g – green Onion leaves
• 3 – Green chillies
• 2 tsp – mustard
• 2 tbsp – wadiyan
• 2 tbsp – oil
• 1 tsp – panch phoron [equal quantities of methi, jeera, mustard, Kalonji and saunf]
• salt
• Haldi
• Coriander leaves

Method:

  1. Cut the vegetables as desired.
  2. Grind the mustard and the green chillies.
  3. Heat the oil. Add the panch phoron and the wadiyan. Fry till this becomes brown.
  4. Add the vegetables, except the green leaves. Fry till slightly brown.
  5. Now add the onion leaves, haldi and salt.
  6. Stir and cover the dish. Cook till done.
  7. Do not add water.
  8. Before removing from the stove, add the mustard paste.
  9. Stir for a minute and remove.
  10. Garnish with chopped coriander leaves.
  11. Serve hot with rice or chappatis.

Recipe courtesy of Bethica Das