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Preparation Time : 20
Cook Time : 20
Total Time : 40
Banana stem- 1small
Flat beans- 5
Pumpkin- 1 small piece
Amarnth leaves- 2handfuls
Ginger- 1 1/2inch piece
Mustard oil- 2tbsp
Panch phoran- 1tbsp
Bay leaf- 1
Whole red chili- 2
Coriander powder- 1tsp
Cumin powder- 1tsp
Red chili powder- 1tsp
Bay leaves- 2
Cinnamon- 1inch piece
Green cardamom- 3
Wash and clean all the vegetables and cut them in cubes.
Wash and clean ginger and then grate it
Dry roast bay leaf, cinnamon, clove and green cardamom and make powder..
Heat mustard oil in a big kadai, then add broken red chili and bay leaf and let it change its colour
Then add panch phutan to it and let it crackel
Then add vegetables to it and and saute. When vegetables are bit soft around afger 5mins add grated ginger, salt and haldi. Saute it properly. Cook this covering all the time
After 5 mins add red chili powder, sugar, coriander powder and cumin powder to it and mix properly
Add 3tbsp of water to the curry and cook up to soft.
When vegetables are almost cooked add amarnth leaves and mix and cook for 3mins.
Now add ghee and above dry roasted powder masala and mix.
It is best served with bhaja khechuri
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