5 nos brinjal,sliced (i used small variety, use accordingly)
6 nos beans,chopped
7-8 nos bitter eggplant ,sliced
6 nos flat beans,chopped
1 nos bunch of locally available green leafy like mejenga leaves, colocasia leaves etc. i have used spinach here in this recipe
1 nos colocasia stem,handful bunch
2-3 nos dry fish
2-3 tbsp fermented bamboo shoots or juice
10 nos green chillies,as per your taste
2 inch ginger piece
7-8 nos garlic
2 nos tomato,chopped
1 tbsp sichuan peppercorns,dry roasteed and crushed if you are not using mejenga leaves. (you can opt this if you are using the leaves)
1-2 tbsp salt as per your taste
2 cups water ,as required
Directions
In a mortar and pestle coarsely ground the green chillies, ginger and garlic.
Chop all the vegetables and add them in a large pot.
Add the coarsely grounded green chillies, ginger, garlic, tomatoes, dry fish, bamboo shoots juice and salt.
Mix them well together nicely. Add enough water covering the ingredients fully.
Cover the pan and cook on medium heat. Cook till the water is evaporated completely and the curry is dry. Please do not stir while cooking this dish. Adjust the salt before the water dries up.
Take off the heat and remove the cover of the pot and let it cool down completely. This dish is serve after completely getting cooled down. Taste even better when served the next day.
