I opted for the simple bengali style preparation using the famous panch phoran masala. The color and texture is deceptive of the taste it folds in it.
You have to make it to believe..
As we enter the last leg of our food odyssey across the Indian states, you need to dive into this bengali style curry to unfold the rest of the states
1 medium potato peeled and diced
1 small piece of pumpkin peeled , deseeded and diced
1 carrot cut in small cubes
1/2 cup french beans chopped
1/2 cup green peas
2 tspn panch phoran masala (see below)
1 tspn mustard oil / vegetable oil
1 cup milk
1 cup water
1 tspn green chilli paste
1 tspn turmeric
salt to taste
for panch phoran masala
Equal quantities of
mustard seeds/ rai
fennel seeds/ saunf
nigella seeds/ kalonji
1) In a pan, heat oil.
2) Add the panch phoran masala and saute it for 1 min
3) Add the turmeric and green chilly paste
4) Add the chopped vegetables and saute it for 3 to 4 min
5) Next add the milk and water and let it cook for 8 to 10 min or until the vegetables are cooked and tender
6) Season with salt
Garnish with fresh coriander and serve with fresh puris.
Be warned the color is deceptive but this preparation is pretty spicy in a nice way