DIRECTIONS

1.Cut potatoes and sweet potatoes length-wise, into 2-cm wide wedges. Cut kachkola, pepe and brinjal into 6-cm long, 3-cm wide pieces. Trim the ends of sheem, remove the fibrous strands, and halve them. Chop korola into 4-cm long slices. Strip off the the outer fibres of shojne data (drumstick), and divide them in 5-cm long sections.
2.The vegetables will be prepped in two ways before we start cooking: (a) shojne data, pepe, sheem, sweet potato, and potato will need to be parboiled, and (b) brinjal, kachkola, and korola will need to be fried.
3.The vegetables will be prepped in two ways before we start cooking: (a) shojne data, pepe, sheem, sweet potato, and potato will need to be parboiled, and (b) brinjal, kachkola, and korola will need to be fried.
4. Heat vegetable oil in a kadai. Fry daal'er bori until golden. Set aside. Similarly, fry korola, kachkola and brinjal one after the other, until each one is golden. Remove from the oil and set aside.
5. Temper the oil with bay leaves and paanch phoron. Once aromatic, add ginger paste and fry it on low heat for a minute. Then add shorshe bata (mustard paste) and continue frying. If pan dries out, add a splash of water (you can use the water you reserved earlier while straining the vegetables). Stir well until oil separates.
6. Add boiled potatoes, and cook on low heat for 3 minutes. Add the rest of the boiled vegetables, along with fried kachkola and the bori. Add 15 g salt and 22 g sugar. Mix everything well.
7. Sprinkle grated coconut and give everything a gentle stir. Now, add the water reserved from the boiled vegetables. Add brinjal and korola. Mix gently so that the veggies don't break.
8.Make a solution of milk and maida, and pour it into the pan. Allow everything to bubble on low heat until all the vegetables are fully cooked (around 3 to 5 minutes).
9.Make a solution of milk and maida, and pour it into the pan. Allow everything to bubble on low heat until all the vegetables are fully cooked (around 3 to 5 minutes).