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A rustic style curry with pumpkin leaves, tender stems and assorted vegetables in a mustard gravy!
I can almost taste the sharpness of that gravy..lovely recipe!
Grind the mustard seeds, cumin, 2 red chillis and 7-8 garlic pods into a fine paste.
Heat the oil in a wok. Add the red chilli and pancha phutana. Allow it to splutter. Add in turmeric and all the chopped vegetables except for the pumpkin leaves and tomato.
Stir fry the vegetables for 5-7 minutes. Then add the pumpkin leaves and tomatoes and mix well. Sprinkle salt and cover with lid for 3-4 minutes.
Add the mustard-cumin paste. Pour 1/2 to 1 cup water and cover with a lid.
Bring it to a boil and allow to simmer for 10-15 minutes. ( If the veggies are still not done , pressure cook on a high flame for 2-3 minutes. )
Crush and add the remaining garlic flakes just before removing the wok from the stove.
Serve hot with white rice.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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