Channa Kale Thai Curry

 

Ingredients 

Karela 

Potato 

Green banana

 Eggplant 

Potol

 Drumstick 

Green Papaya 

Green beans  

Panch Phoron 

Ginger

 Jeera powder 

Tumeric 

Green chili

 Milk/Cream/Cashew Paste

Method :

Item is stir-fried vegetables simmered in gravy until soft. Karela needs to be fully fried before simmering, but other vegetables can be partially cooked by frying and then finished cooking by simmering in the water

Vegetables that can be used

Potato, green banana, eggplant, Potol, drumstick, green papaya, green beans. Karela is a must and it must be fried before. 

Spices are

Light hand of Panch Phoron, ginger, Tej Patta, jeera powder, a pinch of Tumeric(optional). Green chili should be added during boiling and not fried. 

Near the end, you can add either milk, cream, or cashew paste. But that is optional (but recommended) 

Mustard needs to be there, either as oil or as paste/powder but add the powder/paste without frying it. Sometimes we add mustard oil in the beginning for frying, then a little paste while cooking, and then a drizzle of the oil at the end

The more mustard in this dish, the more tasty, but also harder to digest😊

You can also add a spoon of ghee at the end it is very nice

If you have urad bori please add it