Créé avec l’IA
Bengali Labra
45 min 89 kcal par portion Moyen
Ingrédients
4 Portions
- pumpkin200 g
- eggplant150 g
- potatoes100 g
- green beans100 g
- carrots50 g
- mustard oil1 tablespoon
- panch phoron1 teaspoon
- green chilies2 pieces
- turmeric powder1 teaspoon
- saltto taste
Instructions
- 1
Wash and cut the pumpkin, eggplant, potatoes, green beans, and carrots into small pieces.
- 2
Heat the mustard oil in a pan over medium heat.
- 3
Add the panch phoron to the hot oil and let it splutter.
- 4
Add the green chilies and sauté for a minute.
- 5
Add the chopped vegetables to the pan and stir well.
- 6
Sprinkle turmeric powder and salt over the vegetables and mix thoroughly.
- 7
Cover the pan and let the vegetables cook on low heat for about 15-20 minutes, stirring occasionally.
- 8
Once the vegetables are tender and cooked through, remove from heat.
- 9
Serve hot with rice or roti.
