Make a fine paste of mustard seed (1tbsp)+fennel seed(1tbsp)+red chilli 1no+small piece of ginger

For tempering :desi ghee - 2tbsp, punch phutan -1tbsp, dry red chilli, pinch of asafoetida

Cut & wash all the veggies in small cubes. Boil them with salt and turmeric powder and little amount of water.when veggies r semi boiled add the paste, boiled black chana & cook for another 5min.

For tempering :heat ghee in a pan. Add punch phutan, dry red chilli & asafoetida. When crackles add nadi, fry a moment. Add it to the boiled vegetables. Add grated coconut. Mix well. Cook for 1min. Switch off gas. Mahura is ready.