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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a multi-coloured vegetable preparation which hails from Bengal in India! The locals use mustard oil but one can use other oils, too. I came across this recipe in Young Times dated Dec 31'st 2002. It has a pic with it and it is so tempting:) Ingredients:
1/4 medium cabbage |
1/2 medium cauliflower |
15 broad beans |
15 french beans |
2 medium sweet potatoes |
2 medium white radishes |
1 large potato |
100 g red pumpkin |
2 small brinjals |
2 green chilies |
1 tablespoon oil |
3 whole red chilies |
1 teaspoon turmeric powder |
1 teaspoon ginger paste |
salt |
3/4 teaspoon sugar |
anise seed |
cumin seed |
onion seeds |
mustard seeds |
fenugreek seeds (the last being half in proportion to the rest) |
Directions:
1. Wash and thinly shred the cabbage.
2. Wash and keep aside the cauliflower florets.
3. String Broad beans and split open each.
4. String and wash French beans.
5. Cut into one inch sized diagonal pieces.
6. Peel and wash sweet potatoes, radishes and potato.
7. Peel and de-seed the red pumpkin.
8. Cut all vegetables into one inch sized vertical slices.
9. Remove stems from brinjals and cut each into four.
10. Keep in a bowl of water till required.
11. Wash, remove stems and slit green chillies.
12. Heat oil in a thick bottomed pan.
13. Add'paanch phoron' and red chillies.
14. When they change colour, add all the vegetables and stir.
15. Add turmeric powder and ginger paste.
16. Mix well.
17. Cover.
18. Cook over low flame till all the vegetables are cooked.
19. Uncover.
20. Cook on high flame to dry up any water.
21. Add salt, sugar and green chillies.
22. Mix well.
23. Cook for 2 minutes.
24. Remove from flame.
25. Serve hot!
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