Ghanta / Mixed Vegetable Curry

INGREDIENTS

Vegetables (each in equal quantity)

• Potato
• Tomtato
• Pumpkin
• Brinjal
• Parwal
• Beans
• Raw Banana
• Yam
• Sweet Potato
• Drumsticks
• Mixed Sprouts 

• Ghee, for cooking
• 1-2 Bay Leaf
• 2-3 Dry Red Chilly
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1 Tspn Fennel Seeds
• 1 Tspn Fenugreek Seeds
• 1 Tspn Kalonji Seeds
• 1" Cinnamon Stick
• 1 Tbspn Ginger Paste
• 1 Tbsn Grated Coconut
• 1 Tbspn Badi , fried
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• Salt, as per taste
• 1 Tspn Roasted and Powdered Cumin Seeds
• Coriander, for garnish

METHOD

• Cut all the vegetables, preferably in cubes. Keep aside.
• Heat a pressure cooker and add ghee. Add mustard seeds and when they crackle add the dry red chilly. Add the cumin seeds, fennel seeds, kalonji, fenugreek seeds, bay leaf and cinnamon. Stir for a while. 
• Add the ginger paste and saute for a minute. Add chopped tomato, salt and turmeric. Fry for a couple of minutes. 
• Add all the vegetables except the drumsticks. Add the sprouts as well. Mi well and let it cook for a couple of minutes. Add a little water, mix and then pressure cook for about 2 whistles or till the vegetables are cooked. Do not add too much water, as this curry goes well as a semi dry one. Meanwhile, in another container boil some water and cook the chopped drumsticks, with salt and turmeric. Drumstick is cooked separately as it gets cooked very quickly and tends to split open.
• After the pressure releases, add the drumsticks and garam masala. Mix well and cook on a medium flame for another couple of minutes or till the water evaporates or till the desired consistency is achieved. Switch off flame. Add the fried badi and grated cocnut. Mix.
• Garnish with coriander leaves and a dash of the roasted ground cumin seeds.
• Enjoy your lunch or dinner with this awesome dish and roti's and/or rice.