Vegetable Charchari Recipe

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Ingredients:



                  Radish
                  Cauliflower Leaves (Stalks)
                  Cabbage Leaves (The ones which are on the outer side)
                  Pumpkin
                  Potatoes
                  Jhinghe
                  Potol
                  Eggplant
                  Tomatoes
                  Mustard paste
                  Turmeric powder
                  Salt and sugar to taste.

Method:

Cut all the vegetables into longish strips.  Put oil in a skillet over
medium heat. When the oil becomes hot, put a teaspoonful of
panch-phoron and dried red-chilli. When the seeds pops up, put all the
vegetables. Add some salt and simmer covered. Stir occasionally.  When
the vegetables are half done, add mustard paste and half teaspoonful
of turmeric powder and a bit of sugar. Mix the spices thoroughly with
the vegetables and cook till the vegetables are fully cooked. You may
have to add very little water if needed but usually this should not
have any gravy. So keep stirring till all the water dries up. Serve
with rice and daal.