Wednesday, February 20, 2013
Mustard Oil - 2 tbsp.
Paach Phoron - 1 tsp (a mix of whole five spices like black mustard, cumin, methi, fennel, radhuni)
Green Chilies - 3
Turmeric - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Mixed Vegetables - cauliflower, sweet potato, pumpkin, eggplants, carrots, spinach, cabbage, radish
Cut the vegetables into similar sizes.
Heat a tbsp. of mustard oil. Add the paach phoron and green chilies. Then add the chopped sweet potato, carrots, radish and pumpkin. Sprinkle some turmeric and cook for a couple of minutes.
Then add the rest of the vegetables (except spinach), cumin powder and salt. Mix well and cover and cook for 5 minutes.
Add the spinach and mix again. Continue to cover and cook till the vegetables are cooked and soft and has a slightly liquid gravy.
Serve hot with khichudi.