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
