DUTIBANA GHANTA (MIX VEG)(DUTIBAN SPECIAL)

Posted on October 5, 2015 Updated on October 3, 2018

DUTIBANA GHANTA (MIX VEG)(DUTIBAN SPECIAL)                                     

INGREDIENTS

• Pumpkin -500gm
• Potato -100gm
• Brinjal(eggplant) – 150gm
• Papaya -200gm
• Ash gourd- 100gm
• Cucumber ripe -50gm
• Colocasia (Arbi) (Saru) -100gm
• Black-eyed pea (Lobia) -100gm
• Radish -100gm
• Rich gourd -150gm
• Yam (Mati aloo) -100gm
• Elephant apple (Ouu) -200gm
• Legume sprouted =1cup
• Coconut chopped -¼   cup
• Onion sliced -2
• Ginger paste -2tsp
• Garlic paste – 2tsp
• Panch phuran -1tsp
• Red chili dry – 2
• Turmeric powder -1tsp
• Red chili powder -1tsp
• Bay leaf -2
• Garam masala powder – ½tsp
• Coriander leaves chopped -2tbsp
• Roasted red chili & cumin powder -1tsp
• Oil -3tbsp
• Salt to taste

METHOD

• Peel of the skin and cut all the vegetables except brinjal and elephant apple, wash them and keep in a bowl
• Cut the brinjals and dip in water in another bowl. Peel of the elephant apple and wash it.
• Heat little oil in a pan. Add all the vegetables and sprouted legumes except brinjal.
• Add turmeric powder, salt and half cup of water. Mix well and cover with a lid.
• When it is half cooked, add brinjals and crushed elephant apple. Mix well and cover it, Allow it to be cooked fully in medium flame.
• Take another pan. Heat oil, add panch phuran, dry chili and bay-leaf. let it crackle.
• Add onion and cook till the onion becomes golden colour.
• Add red chili powder and ginger garlic paste and fry the spices till it is cooked.
• Now add boiled vegetables. Add garam masala, roasted chili and cumin powder. Mix well. Cover it with lid 3-4 minutes.
• Switch off the burner. Garnish with chopped coriander leave.
• Serve hot or cool.