Follow these steps for perfect results
Turai
chopped
Pumpkin
chopped
Eggplant
chopped
Potato
chopped
Drumsticks
halved
Cowpea Pod
cut
Parwal
cut
Radish
cut
Mustard Oil
as needed
Oil
Dijon Mustard
Green Chili
chopped
Turmeric Powder
Salt
to taste
Asafoetida
Panch Phoran Masala
Sugar
Wash and chop all vegetables.
Heat oil in a pan, add all vegetables, turmeric powder, and mustard paste.
Mix well, cover the pan, and cook for 5-10 minutes until vegetables are tender.
Remove cooked vegetables and set aside.
Heat oil in another pan, add asafoetida, Panch Phoron, and green chilies.
Cook for 30 seconds.
Add the cooked vegetables, salt, and sugar.
Mix well.
After 2 minutes, add mustard oil, mix, and garnish with coriander.
Serve hot with Bengali Luchi and Bengali Dal.
Expert advice for the best results
Adjust the amount of mustard paste according to your spice preference.
Use fresh, seasonal vegetables for the best flavor.
Everything you need to know before you start
15 mins
Vegetables can be chopped in advance.
Serve in a bowl, garnished with fresh coriander leaves.
Serve hot with rice or roti.
Pair with dal for a complete meal.
The acidity cuts through the richness.
Discover the story behind this recipe
Traditional Bengali side dish, often made during festivals.
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