INGREDIENTS

• 100 grams cauliflower
• 100 grams peas
• 100 grams diced eggplants
• 100 grams diced pumpkin
• 1/4 teaspoon onion seeds
• 1/4 teaspoon star aniseed powder
• 1/4 teaspoon fenugreek
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon red chilies
• 2 bay leaves
• 1 turmeric
• 1 teaspoon chili powder
• 100 milliliters mustard oil
• 1 teaspoon sugar
• 2 teaspoons milk
• 200 milliliters hot water
• Salt

Method:

• Heat oil in a heavy saucepan. Add onion seeds, aniseed, fenugreek, mustard seeds, cumin, bay leaf, and chilies. Fry, and then add all vegetables and stir. Add turmeric and chili powder and fry for 5 minutes.
• Add sugar, milk, and water. Add salt to taste. Mix well, and then cover and cook over medium heat until vegetables are tender and liquid is absorbed.
• Serve with Indian bread and pickles or chutney.