This recipe tastes absolutely wonderful even with vegetables like bitter gourd and pumpkin. Of course I added only the vegetables that I like. You can add pumpkin, brinjal and radish too.
Ingredients
Potato 1
Drumstick 1
Bitter gourd 1
Raw plantain 1
Parwal (pointed gourd) 4
Green chillies 2
Ginger grated 1 tsp
Milk 1 cup
Oil 2 tbsp
Panch phoron
Mustard seeds 1/2 tsp.
Methi (Fenugreek) seeds 1/2 tsp.
Cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Kalonji (onion seeds) 1/2 tsp
To be ground into paste
Mustard seeds 1 tbsp.
Poppy seeds 1 tbsp.
Fenugreek seeds 1/2 tbsp.
Soak the above for 15-20 mins and grind to paste. I added half a slice of bread to make the paste finer and easier to grind.
Method
Cut all the vegetables into equal sized pieces. Add salt to the bitter gourd and keep aside. After 15-20 mins, squeeze out the pieces and fry in oil till browned - this reduces the bitterness. Remove the fried gourd and to the same pan, add the panch phoron. Add the rest of the vegetables and saute. Add the ginger and saute for another minute. Add 1/2 cup of water and cook covered for 5-6 mins. Then add the paste and a little more water and cook till the vegetables are done. Add salt to taste and 1 cup of milk. Cook for another 5 mins and serve hot with rice or rotis.
