Ingredients Edit

Directions Edit

  1. Soak 1 tbsp of each mustard seeds and poppy seeds in warm water.
  2. Cut plantain, radish, potato and eggplant lengthwise (about 2" long).
  3. Heat ¼ cup of oil in a wok.
  4. Fry the eggplant pieces, set aside.
  5. Fry the bittergourd slices, and set aside.
  6. In the remaining oil, roast ½ tsp each of fenugreek seeds and mustard seeds.
  7. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat.
  8. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste.
  9. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes.
  10. Add salt.
  11. Also, add the fried bittergourd slices and eggplant pieces.
  12. Add now to the "shukto" about ½ cup of hot water and cover wok for about 5 minutes, stirring occassionally and check if the vegetables are cooked or not.
  13. When vegetables are all cooked, pour on top about 1 tsp of either butter or ghee.
  14. Serve with rice.

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