Pumpkin – 250 grams
Poi sag – 50 grams
Mustard Seeds – 3 table spoon
Garlic- 10- 12 pieces
Green chillie- 2 -3 pieces
Jeera- 1 tsp
Potato- 250grams
Eggplant – 300grams
Saru- 200 grms
Manja- 1 six inch piece
Onion- 150 grms
Haldi – 1 teaspoon
Red chilli powder – 1 tsp
Salt- As per taste
Oil – 2 tablespoon
Badi – 6 (bhaja )
Red dry chilli – 2

Masala paste: Soak soriso (mustard seeds)+ jeera (cumin) + garlic with little water. Set aside for an hour and then grind to a fine paste.

Wash and cut vegetables into half inch size. Grate manja into fine pieces. Wash poi sag into big pieces and set aside. Heat a pan and put vegetables cook until half cooked. Add  mustard seeds, then the masala paste, poi sag and red chilli powder. Cook all under low flame with covered lid. When the vegetables are completely cooked, take if off the flame.

In another frying pan, put rest of the oil, red dry chilli and diced onions and cook till browned.

Put the vegetables and the badi in it. Close the lid.

Serve with steaming white rice.

add a comment