Prep 30 mins
Cook 30 mins
This is a multi-coloured vegetable preparation which hails from Bengal in India! The locals use mustard oil but one can use other oils, too. I came across this recipe in Young Times dated Dec 31'st 2002. It has a pic with it and it is so tempting:)
- 1⁄4 medium cabbage
- 1⁄2 medium cauliflower
- 15 broad beans
- 15 French beans
- 2 medium sweet potatoes
- 2 medium white radishes
- 1 large potato
- 100 g red pumpkin
- 2 small brinjals
- 2 green chilies
- 1 tablespoon oil
- 3 whole red chilies
- 1 teaspoon turmeric powder
- 1 teaspoon ginger paste
- 3⁄4 teaspoon sugar
Paanch Phoran This means Five Spices
- anise seed
- cumin seed
- onion seeds
- mustard seeds
- fenugreek seeds (the last being half in proportion to the rest)
- Wash and thinly shred the cabbage.
- Wash and keep aside the cauliflower florets.
- String Broad beans and split open each.
- String and wash French beans.
- Cut into one inch sized diagonal pieces.
- Peel and wash sweet potatoes, radishes and potato.
- Peel and de-seed the red pumpkin.
- Cut all vegetables into one inch sized vertical slices.
- Remove stems from brinjals and cut each into four.
- Keep in a bowl of water till required.
- Wash, remove stems and slit green chillies.
- Heat oil in a thick bottomed pan.
- Add'paanch phoron' and red chillies.
- When they change colour, add all the vegetables and stir.
- Add turmeric powder and ginger paste.
- Mix well.
- Cook over low flame till all the vegetables are cooked.
- Cook on high flame to dry up any water.
- Add salt, sugar and green chillies.
- Mix well.
- Cook for 2 minutes.
- Remove from flame.
- Serve hot!