This dish was made for 6
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Prepare Coconut Milk with MAGGI Coconut Milk Powder and 21/2 cups of warm water and keep aside.
Grind together yellow and black mustard seeds with ¼ th cup of water and a pinch of salt to a fine paste and keep aside.
Wash and cut all vegetables into 11/2” finger lengths separately.
Heat mustard oil in a karahi and fry the vadi till light brown. Keep aside. In the same oil fry the karela slices till light brown and remove.
To the same oil add the panch phoran/radhuni and bay leaves.
When they splutter add the rest of the vegetables except for the fried karela and vadi. Fry on a medium flame for 3 - 4 minutes. Add salt and fry for another 2 minutes. Add ginger paste and cover and cook till vegetables are tender.
Now add the fried karela and vadi. Add the Coconut Milk and sugar and cook till vegetables are done. Add the mustard paste. When the gravy thickens add the ghee. Adjust seasoning and remove from the fire.
Serve with steamed rice. This is a light preparation and a must for all festive occasions to start a meal. Also enjoyed in summer as it is not spicy and heavy. Half a cup of milk may be added for taste – substitute the water with milk in this case
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