Baby Spinach - 2 cups
Butternut squash - 1 cup, cut in cubes
Sweet potato - 1, small, cut in cubes
Radish - 4, small, cut in cubes
Eggplant - 1 cup, cut in cubes
Bori / Dried Lentil Dumplings - 1/2 cup
Panch Phoron - 1 tsp (5 spice mixture of mustard seeds, cumin seeds, fenugreek, nigella, fennel)
Dry Red Chillies - 2
Green Chillies - 3, chopped
Turmeric Powder - a pinch
Mustard Powder - 1 tsp, mix with a little water to make a thick paste
Olive Oil - 1/2 tbsp
Mustard Oil - 1 tbsp
Heat olive oil in a pan. Add the boris and saute till golden brown. Remove and keep aside.
Heat the mustard oil in the same pan. Temper with panch phoron and red chilli.
First add the sweet potato and butternut squash. Saute for a few minutes. Then add radish and eggplant, green chillies, turmeric and salt. Saute on high heat for a few minutes and then cover and cook till the vegetables are almost done.
Add the spinach leaves and mustard paste. Cook for a few more minutes. Sprinkle the fried boris on top and remove from heat.