2 Medium Potatoes - cut into big cubes
2 Medium Green Brinjal/ Eggplants - cut into 4 pieces
¼ Cup Green Peas
¼ Cup Pavate/Fresh Vaal /Green Lima Beans
¼ Cup Harbhara/Fresh Green Grams
¼ Cup Fresh Groundnuts - soaked in water
1 Carrot - cut into cubes
¼ Cup Hurda / Fresh Tender Jowar
¼ Cup Fresh Tur
2 Drumsticks - cleaned and cut into big pieces
2 Green Chilles - whole
2 Medium Onions - finely chopped
1 Big Tomato - cut into fours
2 Teaspoons Red chili powder or to taste
1 Teaspoon Jaggery or Sugar
2 Tablespoon Fresh Grated Coconut
1/3 Cup Oil
1 Teaspoon Cumin Seeds
1 Teaspoon Sesame Seeds
¼ Teaspoon Asafoetida
½ Teaspoon Turmeric powder
1 Teaspoon Salt to taste
My Notes
- Sneha's Recipe: Bhogichi Bhaji
- Amy's Cooking Adventures: Cottage Cheese and Spinach Egg Bites (Green Eggs and Ham Mini Souffle)
- Culinary Cam: Fun with Veggies and Thoughts on Real Bento
- Karen's Kitchen Stories: Thai Cabbage Salad
- A Day in the Life on the Farm: Vegetable Enchilada Casserole
- Mayuri's Jikoni: Vegetable Masala Sandwich