Radish potato brinjal curry in mustard paste

Name: Radish potato brinjal curry in mustard paste
Total time: 2100 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1-2 radish cut into small pieces; 1 brinjal cut into small pieces; 2 potato cut into small pieces; 2-3 beans (Optional); 1 onion finely chopped; 2-3 tsp mustard garlic green chilli paste; 1 tomato finely chopped; 1 dry red chilli; 1/2 tsp panch phoran; 2 tbsp mustard oil; 1/2 tsp ginger garlic paste; 1/2 tsp turmeric powder; 1/4 tsp kashmiri red chilli powder; as required Salt; Handful coriander leaves; 1 tsp mustard oil; 3-4 crushed garlic; 1 dry red chilli; 1/4 tsp mustard seeds; 1 pinch asafoetida

Basna Bidisha Bal @cook_28848534

This recipe is very popular in odisha especially prepared in occasion called " prathamastami ". The fresh veggies are Cooked with some Mustard paste, spices, herbs . This is so delicious especially prepared during winter season. This is one of most loved recipes at our home.
#Jan
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#cookpadindia

Basna Bidisha Bal @cook_28848534

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Ingredients

30-35 minutes

3 servings

1-2radish cut into small pieces
1brinjal cut into small pieces
2potato cut into small pieces
2-3beans (Optional)
1onion finely chopped
2-3 tspmustard garlic green chilli paste
1tomato finely chopped
1dry red chilli
1/2 tsppanch phoran
2 tbspmustard oil
1/2 tspginger garlic paste
1/2 tspturmeric powder
1/4 tspkashmiri red chilli powder
as requiredSalt
Handfulcoriander leaves
For tempering
1 tspmustard oil
3-4crushed garlic
1dry red chilli
1/4 tspmustard seeds
1 pinchasafoetida

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Steps

30-35 minutes

1

Cut all the above-mentioned veggies like radish, potato, brinjal and beans (optional).
2

Heat 2 tbsp of mustard oil in the kadhai, put 1/2 tsp panch phoran, then add 1 dry red chilli. Then add chopped onion. Saute for 2-3 minutes. Then add 1/2 tsp ginger garlic paste. Saute well until the raw smell of ginger garlic paste goes away. Then add all the veggies. Add 1/2 tsp of salt, 1/2 tsp turmeric powder. Saute for 5-10 minutes over medium heat. After 5-10 minutes add 2-3 tsp mustard garlic green chilli paste. Mix well.
3

Next add chopped tomato and 1/4 tsp of kashmiri red chilli powder. Mix well and cook for 5 minutes. Then pour 1 and 1/2 cup of warm water in it and simmer for 15 minutes. Now the veggies are Cooked well. Now it's time for tempting. So now in a tadka pan heat 1 tsp of mustard oil. Put 1/4 tsp of mustard seeds and when starts to crackle then add 3-4 crushed garlic. 1 dry red chilli. Then add 1 pinch of asafoetida. Saute for 1-2 minutes. Now add this tadka to the curry.
4

Now add handful of coriander leaves. Mix well and serve hot along with steamed rice.