• 4 medium potatoes
  • 2 medium sized sweet potatoes
  • 2 small bitter gourds
  • 2 parvals
  • 2 medium brinjals
  • ¼ tsp turmeric powder
  • Salt to taste
  • 2 bay leaves
  • ½ tsp sugar
  • ½ tsp mustard seeds
  • A small piece of ginger
  • 1 tbsp poppy seeds
  • ½ tsp chilli powder
  • Cooking oil

This traditional  Bengali  dish is tasty and different from the mix veggies  we normally have. Monsoon is the right time to prepare this dish as lots of fresh vegetables are available.

METHOD:

  1. Cut the vegetables into cubes. Wash and half boil with salt and keep aside.
  2. Grind poppy seeds with turmeric powder, chilli powder, and salt to a paste.
  3. Grind ginger and cumin seeds to a paste.
  4. Heat oil in a pan.
  5. Add bay leaves and mustard seeds.
  6. Add the vegetables, sugar and salt to taste.
  7. Add ginger-cumin paste and cook.
  8. When ready add the poppy seeds paste and cook for a few minutes.
  9. Remove from fire and serve with rice.