Ingredients
Mixed vegetable – ½ kg (potato, cauliflower, french beans, green peas, carrot, eggplant, red pumpkin)
Turmeric powder – ½ tsp
Red chillli – 2 to 3
Ginger – 1 tsp
Asofoetida – ¼ tsp
Sugar – ½ tsp
Salt as per taste
Mustard oil
Coriander leaves for garnishing
Panchphoron
Mustard seed – 1 tsp
Fennel seed – 1 tsp
Cumin seed – 1 tsp
Nigella seed (kalonji) – 1 tsp
Fenugreek seed – ½ tsp
Mix together all and take 1 tsp for tampering
Method
Wash and cut all the vegetables into small pieces and keep aside.
Heat one tbl.sp of mustard oil in a pan, add 1 tsp of panchphoron and fry till it splutters.
Then add grated ginger, red chilli and asofoetida. Sauté for a minute and then add mix vegetables and stir fry in oil for 2 to 3 minutes. Add a cup of water along with salt and turmeric powder. Cover and cook on a low flame till the vegetables are cooked. Garnish with coriander leaves and serve hot.
