When I started cooking the dish, I was too skeptical to make this unique combination of veggies that I have never done before and also the spices were not the regular ones.But when the dish was cooked,my whole house was filled with this aromatic and flavorful aroma of mustard seeds and spices .The dish tasted so delicious and heavenly that from now on,I am going to try it on a regular basis.
Since childhood,I have been fond of the spices that we North Indian use in our pickles mainly fennel, mustard, nigella and fenugreek seeds .And as in Bengali cooking they use these four spices,plus cumin seeds”Panch Phoran” to temper or cook many dishes.These dishes always fantasied me with that wonderful aroma of pickled spices and no matter what is cooked with these spices ,I am always going to love them.
1 medium size eggplant,cut in cubes
1 medium size potato,cubed
1 cup cauliflower florets
1 medium size radish,cut in pieces
1/2 cup pumpkin ,cut in cubes
1 drumstick,cut in lengthwise
1/2 cup green beans,chopped
1 ridge gourd/Zucchini,sliced
2 green chilly,cut in slits
salt to taste
1 teaspoon turmeric powder
2 tablespoon mustard oil
2-3 dried red chilli
1 bay leave
1 teaspoon paanch phoran (cumin,nigella,fennel,fenugreek and mustard seeds)
For Mustard paste
1 tablespoon mustard seeds
3-4 green chillies
1/4 cup water
To make the mustard paste
Soak mustard seeds in water for few hours.Grind with green chilies to make a paste.
In a wok or pan add all the chopped vegetables with turmeric powder,salt and 2 tablespoon of mustard paste.Cook covered until vegetables are done.
Heat oil in pan,add aseftida,paanch phoran ,dried red chilli ,bay leave and green chilli slits.
Stir and add the cooked vegetables on this.Mix well until combine.
Cook for 2-3 minutes more.
Remove from heat and serve hot with steamed rice.
Serve-4 Cooking time-30 minutes
Sending this post to A to Z April 2016 Challenge