Follow these steps for perfect results
Carrot
diced
Potato
diced
Green peas
Mustard seeds
Cumin seeds
Turmeric powder
Jaggery
Salt
to taste
Sesame seeds
Coriander Leaves
Garlic
Ginger
Toast sesame seeds in a pan over medium heat.
Allow toasted sesame seeds to cool down.
Grind sesame seeds with garlic, ginger, and water to a smooth paste.
Heat oil in a pressure cooker.
Add mustard seeds and cumin seeds to the hot oil; let them crackle for 10 seconds.
Add diced carrots and potatoes to the pressure cooker.
Add green peas and turmeric powder; sauté for 5 minutes.
Add the ground sesame seed paste to the vegetables.
Add salt and jaggery; toss well.
Add 1 cup of water; check for salt.
Cover the pressure cooker with the lid.
Pressure cook for 2 whistles until the vegetables are cooked.
Serve hot with steamed rice or phulka.
Expert advice for the best results
Adjust the amount of jaggery based on your preference for sweetness.
You can add other vegetables like beans or cauliflower.
Everything you need to know before you start
15 mins
Can be made 1 day ahead and refrigerated.
Serve in a bowl garnished with fresh coriander.
Serve hot with steamed rice.
Serve with phulka or roti.
Pairs well with the spices.
Discover the story behind this recipe
A staple in Maharashtrian cuisine.
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