Back to 6 servings 2 cup mixed vegetables, about 1 small each of bitter gourd, eggplant, green banana, potato, sweet potato, white radish, drumsticks and long beans, cut into strips 10 bori (sun-dried lentil dumplings), 10 to 12 pieces 1 tbsp yellow mustard seeds, soaked, then ground into a paste 2 tbsp poppy seeds, soaked, then ground into a paste 1 tbsp ginger paste 1 tsp panch phoron, or mustard seed alone 1 tsp radhuni (wild celery seeds), optional 2 bay leaves 0.5 tsp fenugreek seeds 1 tsp turmeric powder, optional 1 tsp salt, plus more to taste 1 tsp sugar 4 tbsp mustard oil, divided, for frying and tempering 1 tbsp ghee 0.5 cup milk, or coconut milk 3 cup water, divided
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1 Step 1: Sprinkle the sliced bitter gourd with a pinch of salt, rest 15 minutes, then squeeze and rinse to reduce its harshness. Cut the remaining vegetables into uniform strips or wedges, keeping the cut banana and potato in water.2 Step 2: Soak the mustard and poppy seeds in warm water for 10 minutes, then grind each with a little salt and water into a smooth, thick paste.3 Step 3: Fry the bori in hot mustard oil over medium heat until golden and crisp, then drain on paper towel.4 Step 4: Heat 2 tablespoons mustard oil in a wok and fry the bitter gourd until lightly browned, then set aside. Fry the eggplant, banana, potato, sweet potato, drumsticks, radish and beans separately in batches until lightly golden, setting each batch aside.5 Step 5: Heat the remaining oil and temper the bay leaves, panch phoron, fenugreek and radhuni until they sizzle. Add the ginger paste and cook 1 to 2 minutes, then add the mustard and poppy pastes on low heat and cook about 2 minutes, adding a splash of water if it sticks.6 Step 6: Add the turmeric, salt and sugar and cook 1 to 2 minutes. Return the fried vegetables to the pan and mix gently with the paste.7 Step 7: Pour in the water and bring to a boil. Cover, reduce to low heat and simmer 8 to 10 minutes until the vegetables are tender and the gravy is thin.8 Step 8: Lower the heat, stir in the milk and simmer 2 to 3 minutes without letting it boil over. Add the fried bori and the ghee, and finish with a pinch of sugar.9 Step 9: Switch off the heat, cover and rest about 1 minute, then serve warm.getsaucepan.com/r/045201fd-fb1e-52f1-86d2-c87c7174370c
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