Ingredients:
1/2 a cup of carrot
1 cup of sweet potato
1 cup of papaya
1/2 cup of potato
1/4 cup of sweet gourd
1 teaspoonful of ponch foron ( black seeds, cumin seeds, fennel seeds, mustard seeds and ajwain
bay leaves 2
vegetable oil 1 table spoon
water 1/2 cup
green chili 2
salt 1/2 teaspoonful
ginger crushed small piece, or 1/2 a spoonful of paste
Preparation: chop all the vegetables like 1 and 1/2 inch sticks. Put oil in a pressure cooker or a frying pan. Put bay leaves and ponch foron and when the light roasted smell of the spices will start coming out pour all the vegetable stick in the pan/cooker, stir it for three minutes and them pour water and cover with the lid. After one/two ( depending on the size of the cooker) whistle stir it again and it is cooked. If you are cooking on a pan, cover it for five minutes with water. Stir and cover it for another five minutes and it is done. Serve it with chips or porata or chapapati or rice. You can eat it without anything.
1/2 a cup of carrot
1 cup of sweet potato
1 cup of papaya
1/2 cup of potato
1/4 cup of sweet gourd
1 teaspoonful of ponch foron ( black seeds, cumin seeds, fennel seeds, mustard seeds and ajwain
bay leaves 2
vegetable oil 1 table spoon
water 1/2 cup
green chili 2
salt 1/2 teaspoonful
ginger crushed small piece, or 1/2 a spoonful of paste
Preparation: chop all the vegetables like 1 and 1/2 inch sticks. Put oil in a pressure cooker or a frying pan. Put bay leaves and ponch foron and when the light roasted smell of the spices will start coming out pour all the vegetable stick in the pan/cooker, stir it for three minutes and them pour water and cover with the lid. After one/two ( depending on the size of the cooker) whistle stir it again and it is cooked. If you are cooking on a pan, cover it for five minutes with water. Stir and cover it for another five minutes and it is done. Serve it with chips or porata or chapapati or rice. You can eat it without anything.
