This is a staple bengali dish. Irrespective of your status every bengali household cooks this dish. This dish has so many versions. Every family has their own recipe. I am married into a bengali family. When this dish was served I was like, it is just another mixed vegetable. But, after I had my first morsel I am hooked to it. The mustard oil makes a lot of difference. If, you don't like the aroma or taste of the mustard oil use a bit of it.
Ingredients
Potatoes ~ 2 cups. I used the red potatoes, others work fine
Brinjal ~ 3 cups
Yellow Pumpkin ~ 3 and ½ cup
Ridge Gourd ~ 3 and ½ cup
Shim or Broad Beans ~ 2 cups
Drumsticks ~ 6-7 cut ones (not in pic)
Green Chillies ~ 6-7 slit
Turmeric ~ ½ tsp
Hing or Asafetida ~ ¼ tsp
Panch Phoran ~ 1 tsp
Salt ~ according to taste
Sugar ~ 2 tsp
Canola Oil ~ 6 tbsp. This is an approximate measurement
Mustard Oil ~ 2 tsp
Mustard paste ~ 2 tbsp
To make paste: Soak mustard seeds in water and then wet grind to a smooth paste with green chillies and a little salt
Vadi ~ 8-10 small Bengali vadis are best.
Method
Wash and chop the veggies in almost equal sizes.
In a kadai put all the veggies with ½ tsp of turmeric and 2 tbsp of mustard paste and cook it covered. No need to add water as the Ridge gourd will release water and this will be enough. If you think You need to add water, add very little.
Cook till the veggies are done.
Heat Oil in a Kadhai/Frying Pan.
Temper with Panch Phoron and Hing/Asafetida, Green Chillies and wait till the spices pop.
Add the steamed veggies.
Sauté and add sugar and salt. Mix well.
Do not stir any more and cook till the water dries out and maybe try hearing the sizzle sound if you would. I just wait for the water to dry and that is absolutely necessary.
Drizzle 1 or 2 tsp of Mustard Oil before you take it off the heat. If you don't have Mustard Oil you can skip this step
Enjoy with White Rice or you can also have it by itself if you wish. A healthy, tasty dish is waiting for you.
With Vadis
If you are using Vadis, fry them brown and keep aside. Crumble them on top of the finished dish.
Potatoes ~ 2 cups. I used the red potatoes, others work fine
Brinjal ~ 3 cups
Yellow Pumpkin ~ 3 and ½ cup
Ridge Gourd ~ 3 and ½ cup
Shim or Broad Beans ~ 2 cups
Drumsticks ~ 6-7 cut ones (not in pic)
Green Chillies ~ 6-7 slit
Turmeric ~ ½ tsp
Hing or Asafetida ~ ¼ tsp
Panch Phoran ~ 1 tsp
Salt ~ according to taste
Sugar ~ 2 tsp
Canola Oil ~ 6 tbsp. This is an approximate measurement
Mustard Oil ~ 2 tsp
Mustard paste ~ 2 tbsp
To make paste: Soak mustard seeds in water and then wet grind to a smooth paste with green chillies and a little salt
Vadi ~ 8-10 small Bengali vadis are best.
Method
Wash and chop the veggies in almost equal sizes.
In a kadai put all the veggies with ½ tsp of turmeric and 2 tbsp of mustard paste and cook it covered. No need to add water as the Ridge gourd will release water and this will be enough. If you think You need to add water, add very little.
Cook till the veggies are done.
Heat Oil in a Kadhai/Frying Pan.
Temper with Panch Phoron and Hing/Asafetida, Green Chillies and wait till the spices pop.
Add the steamed veggies.
Sauté and add sugar and salt. Mix well.
Do not stir any more and cook till the water dries out and maybe try hearing the sizzle sound if you would. I just wait for the water to dry and that is absolutely necessary.
Drizzle 1 or 2 tsp of Mustard Oil before you take it off the heat. If you don't have Mustard Oil you can skip this step
Enjoy with White Rice or you can also have it by itself if you wish. A healthy, tasty dish is waiting for you.
With Vadis
If you are using Vadis, fry them brown and keep aside. Crumble them on top of the finished dish.
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