For Tempering
1 tsp mustard oil
2 tsp panch phoran
1 red chilli
10 Garlic pods(crushed)
1 green Chilli (crushed)
Directions
Put all vegetables along with water, turmeric powder and salt in a pressure cooker add give 2-3whistle(all veggies should be cooked, tender and little mushy).
Let it cool.
Heat oil in frying pan, once heated, add panch phoran and red chilli to it and allow to crackle.
When mustard seeds splutters, add crushed garlic and green chili to it and saute for 2mins,till the raw smell goes off.
Now add boiled veggies with the stock to it and let it simmer for 5 minutes.