|Potatoes||2 Medium, chopped|
|Eggplant||1 Medium, cut in small cubes|
|Plantain||1 , cut in small cubes|
|Zucchini||1 , cut in small cubes|
|Carrot||1 , cut in small cubes|
|Peas||1⁄2 Cup (8 tbs) (fresh or frozen)|
|Posto||2 Tablespoon (khaskhas)|
|Mustard seeds||1 Teaspoon|
|Ginger||1 Large, cubed|
|Green chilli||2 , slit|
Saute the bittergourd, eggplant and potatoes separately.
Soak the posto and 1/2 tspoon mustard in warm water for an hour. After draining it, make a paste of posto, mustard and ginger.
Heat oil in a pan, temper it with mustard seeds and green chillis.
Add in the vegetables one by one. Mix it all together, close the lid and let it steam.
After about 10 minutes, add half of the paste, turmeric and salt. Add 1/4 cup water if it is too dry.
Cook on medium low flame for another 10-15 minutes.
Add the rest of the paste, sugar and milk and let it cook for 5 minutes.
Serve hot with rice.