Potatoes - 250 g
Pumpkin - 250 g
Brinjal - 250 g
Parwals (Snake gourd) - 200 g
Broad beans - 100 g
Ridge gourd - 200 g
Shelled peas - ½ cup
Paanch phoran - 2 tsp
Green chillies - 6
Ginger paste - 2 tsp
Mustard oil - 1/3 cup
Turmeric - 1 tsp
Sugar - 1 tbsp
Salt - to taste
1. Peel the potatoes, pumpkin and ridge gourd. Pare the parwals at intervals. Cut all the vegetables uniformly into small cubes.
2. Heat oil in a karahi till it starts to smoke. Temper with paanch phoran. When they splutter, add ginger paste, and stir once.
3. Put in the hard vegetables first—that is, potatoes and parwal. After a couple of minutes, add the other vegetables and salt.
4. Stir fry for 5 minutes.
5. Add the turmeric, sugar, salt and slit green chillies. Stir to mix well. Cover.
6. The vegetables will give out a lot of water. So do not add extra water.
7. Uncover when vegetables are three-fourths done.
8. Let the moisture evaporate almost completely. This should be a wet curry.
9. It goes well with rice, chapattis or puris.
10. During the season, you can use cauliflower, French beans and carrots.
Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman