Moori Vanghar ja Chakra

Method

Tap a number to tick off a step.

1. 1

   Cut the radish stems away from their leaves. Wash the radish and the brinjals and cut both into roundels (round slices). Peel the potato and cut it into small pieces.

2. 2

   Chop the radish leaves finely.

3. 3

   In a toap (pot), heat the oil over a medium flame. When hot, add the chopped green chillies and mustard seeds and let them temper.

4. 4

   When the mustard seeds start popping, add the brinjal and radish roundels, the chopped radish leaves and the potato pieces. Add salt and turmeric and mix thoroughly.

5. 5

   Add a little water and cover the pan with an inverted thali, so the vegetables cook in the steam that builds up inside the pot.

6. 6

   When the vegetables are half done, add the gram flour, sugar and all the remaining spices (the raw mango, red chilli and coriander powders) and mix well.

7. 7

   Cook until the vegetables are tender and the water has evaporated.

8. 8

   Serve hot, garnished with chopped coriander leaves.