Pariba Ghanta

Preparation For : 4 People
Preparation Time : 45 Minuites (Approx)

Ingredients:

Phula kobi ( Cauliflower ) - 1 medium size
Gajar ( Carrot ) – 2 medium size
Beat ( Turnip ) - 1 medium
Matara ( Green Pea ) - 250gm
Alu ( Potato ) - 4 medium size
Bilati Baigana ( Tomatoes ) - 2 medium size
Piaja ( Onion ) - 2 medium size
Rasuna ( Garlic ) - 5 cloves
Ada ( Ginger ) - 2 inch
Jeera ( Cumin ) - 2 tbsp
Charmagaj ( Melon seeds) or Kaju ( Cashew nuts )-2tbsp
Lanka gunda ( Chili powder ) -1tbsp
Refine Tela ( Refine Oil )
Luna ( Salt ) - to taste
Pancha Phutana ( Cumin seeds, Mustard seeds, Fenugreek seeds, Black cumin )
Dhania patra ( Coriander leaves )



Method:

To start with, chop all the vegetable ( cauliflower, carrot,turnip,potato, and tomatoes ) into small pieces.
Finely chop the onions.
Crush the garlic and ginger.
Make a fine paste of Charmagaj ( melon seed ) or Kaju ( Cashew nuts ) and Jeera ( cumin ).
Heat oil in a pan.
Add the vegetable pieces and fry till it becomes half tender and keep it aside.
Again heat oil and add pancha phutana into it
After it starts spluttering add finely chopped onions and fry till it becomes golden brown.
Then add the crushed garlic and ginger to it and fry.
Then add the fried pieces of vegetables to it and stir it well.
Add salt ( luna ) to taste and stir.
After 2-3 mins add the paste of charmagaj ( melon seeds ) or kaju ( Cashew nuts ) and jeera ( cumin ) and add water ( 1cup ) and cover it with a lid .
Allow to cook on a lower flame for 4-5 mins till the vegetables are done.
Then put off the flame and garnish with fresh finely chopped coriander leaves ( dhania patra ).
Serve it hot.