50 g (1 3/4 oz) Raw bananas, diced
50 g (1 3/4 oz) Potatoes, diced
40 g (1 1/4 oz) Cauliflower (phool gobhi)
60 g (2 oz) Aubergines (baingan)
4 tsp (20 ml) Mustard (sarson) oil
1 tsp (2 g) Panch phoran
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (6 g) Ginger (adrak) paste
Salt to taste
1 1/2 cups (375 ml) 12 fl oz Water
50 g (1 3/4 oz) Potatoes, diced
40 g (1 1/4 oz) Cauliflower (phool gobhi)
60 g (2 oz) Aubergines (baingan)
4 tsp (20 ml) Mustard (sarson) oil
1 tsp (2 g) Panch phoran
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (6 g) Ginger (adrak) paste
Salt to taste
1 1/2 cups (375 ml) 12 fl oz Water
method
1. Heat the mustard oil in a wok (kadhai); add panch phoran. When they start spluttering, add the potatoes and saute for a while. Add raw bananas, cauliflower, and aubergines.
2. Add turmeric powder, ginger paste, salt, and water. Cook till the vegetables are done.
3. Serve hot.
2. Add turmeric powder, ginger paste, salt, and water. Cook till the vegetables are done.
3. Serve hot.
serving amount
serves: 2 - 4
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