In a traditional bong meal it’s common to have a mixed vegetable as a second or third course (following the initial bitter course). The vegetables chosen are seasonal. Today I am sharing one of these panch-meshali recipes using Asparagus-bean, eggplant, pumpkin and potatoes.
- 1 bunch borboti/ long bean
- 200gms pumpkin cut into large cubes
- 2 medium sized potato cut into wedges
- 1 medium eggplant cut into large cubes as shown in photograph
- 2,3 green chilies
- 1 tsp. turmeric powder
- Asfoetida (Hing)
- 1 tsp. paanch-phoron (available in Indian stores)
- Mustard oil
Heat 2-3 tsp. of oil in a kadai and temper it with paanch-phoron, slitted green chilies and a pinch of asfoetida.
Once the spices start popping, add the hardy vegetables first followed by the relatively softer ones. It will ease the process of uniform cooking of the vegetables.
Now add turmeric powder, salt and sugar. Fry on low heat for a while till all the vegetables are well coated with spices. Now cook it covered till the vegetables are well done but not mushy. You may sprinkle little water if its required.
Serve with hot rice.