Jhol

Name: Jhol
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 potatoes cut lengthwise; 6 striped gourd (parwal)cut lengthwise; 1 Brinjal cut in big cubes; 6 pieces Cauliflower florets; Grated ginger; 2 tomatoes cut lengthwise; Mustard oil; 1 tsp panchphoron; Chopped coriander; Haldi; We are using freshly grounded peppers in space of chilli pow fr the hotness of the curry; Cumin pow; Salt; 2 cups Water

Rakhi Ghosh @cook_16178774

delhi

A bengali curry dish ,very light on stomach ,relish with bhaat (rice) and squeeze of lemon ..generally known as “jhol bhaat”.After every heavy dinner or marriage party we Bengalis prefer this jhol .In many parts of Kolkatta ppl add fried fish to enhance the flavour.And the other imp ing is vadi (bangali urad dal bodi)Though it’s missing in my jhol but one can add plain vadi fr taste.

Rakhi Ghosh @cook_16178774

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Ingredients

3 servings

1potatoes cut lengthwise
6striped gourd (parwal)cut lengthwise
1 Brinjal cut in big cubes
6 piecesCauliflower florets
Grated ginger
2tomatoes cut lengthwise
Mustard oil
1 tsppanchphoron
Chopped coriander
Haldi
We are using freshly grounded peppers in space of chilli pow fr the hotness of the curry
Cumin pow
Salt
2 cupsWater

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Steps

1

In a karahi add 2 tbsp mustard oil and fry the veggies.Take out from the karahi.In the same karahi add 1 tsp more oil and panchphoron.
2

When start to splutter add the grated ginger and tomatoes followed by the dry powders.
3

When the tomatoes start to release oil add the fried veggies and cook till the masala coats the vegetables. Add 2 cups of water wait till it boils,now put it on sim fr 15-20 min.Open and check the veggies heater it’s fully cooked.Sprinkle coriander leaves and serve.
4

Note:If using fish smear it with salt and haldi and fry them till done.Add when vegetables are fully cooked..boil in the gravy fr 5-8 min.