Ingredients                                                                                                                                                                                                                            Serves 6

  • Potatoes 2 peeled and cubed 
  • Sweet Potato 1 peeled and cubed
  • Eggplant 1 chopped
  • Radish 1 chopped
  • Broad Beans 4 pieces chopped
  • Pumpkin 150 g cubed
  • Ridge Gourd 1 optional chopped
  • Cauliflower florets 5–6
  • Spinach ½ bunch optional roughly chopped
  • Coconut paste ½ cup

 

Tempering (Tadka)

  • Bay leaves 3
  • Dry red chillies 2
  • Panch Phoron 1 tsp
  • Asafoetida (Hing) ¼ tsp

 

Spice Paste

  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Cumin powder 1 tsp
  • Sugar 1 Tbsp
  • Salt 1 tsp or to taste
  • Ginger paste 1 Tbsp
  • Mustard oil 3 Tbsp (2 Tbsp for cooking + 1 Tbsp in paste)

 

Bhaja Moshla (Finishing Dry-Roasted Spice Mix)

  • Cumin seeds ½ tsp
  • Dry red chilli 1
  • Bay leaf 1
  • Fennel seeds ¼ tsp

 

Method

  • Prepare all vegetables by peeling and chopping potatoes, sweet potato, pumpkin, radish, ridge gourd, eggplant, cauliflower. Chop broad beans and spinach if using.
  • Make Bhaja Moshla by dry roasting cumin seeds, bay leaf, dry chilli, fennel seeds for 2 minutes and crush coarsely.
  • Mix the spice paste with turmeric, red chilli, cumin, sugar, salt, ginger paste, and 1 Tbsp mustard oil.
  • Heat 2 Tbsp mustard oil in a pan. Add bay leaves, dry chillies, panch phoron, and hing and let them crackle.
  • Add potatoes, sweet potato, and pumpkin and sauté 3–4 minutes.
  • Add remaining vegetables: eggplant, radish, broad beans, ridge gourd, cauliflower and sauté briefly.
  • Add the spice paste and mix to coat vegetables.
  • Add coconut paste, mix, cover, and cook on low heat until vegetables are tender. Add minimal water if needed.
  • Add spinach near the end so it wilts without overcooking.
  • Finish with remaining mustard oil instead of ghee. Sprinkle Bhaja Moshla on top and mix gently.
  • Serve hot with steamed rice or khichuri.

Prep time 20 minutes                Cook time 35 minutes                      Total time 55 minutes