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2 cups Mixed Vegetables (cauliflower, cabbage, bean, pumpkin, green papaya, radish, potato etc.)
1/2 teaspoon Turmeric Powder
4 teaspoons Cooking Oil
Salt to taste
1 teaspoon Panchforan
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Wash the vegetables and cut into thin slices. In a hot frying pan, saute 1 teaspoon panchforan in oil. When it starts to crackle add vegetables (add firmest vegetables first, partially cook and then add the softer ones), turmeric and salt. Stir, cook over a moderate heat for three minutes, then over a low heat until all vegetables are tender. Stir occasionally. Do not add water. Serve hot with khichdi.
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