Panchmeshali Tarkari

Ingredients:

• 1 medium size potato
• 5-6 potol / pointed gourd
• 1 small eggplant
• 10-12 green beans
• 2 green chilies (chopped)
• 1 cup coconut (grated)
• 2 tsp. ginger paste
• 1 tbsp. poppy seeds (make a paste)
• 1/4 tsp. kalonji
• 1/2 tsp. turmeric powder
• 2 1/2 tsp. sugar
• 1/4 tsp. shahi garam masala powder
• Salt to taste
• 4 tbsp. mustard oil
• 1 cup water

Making Procedure:

Peel the potato and cut into medium size cubes. Peel and cut the potol into 3-4 pieces, eggplant cut into medium cubes, green beans cut into 1/2" pieces. Then wash the all vegetables together and put in a colander for 10-15 minutes.

Heat oil in a pan and temper with kalonji. Add all the vegetables and fry till light brown colour. Add ginger paste, stir and fry for 1-2 minutes on low heat. Then add grated coconut, poppy seed paste, turmeric powder, green chilies, salt and sugar. Stir for a minute and add water.

Mix well and cook it covered for 15-20 minutes on low-medium heat. Then open the lid and check the veggies, if they are done add shahi garam masala powder and cook for 1-2 minutes.

Serve with hot plain rice.