12 December 2012,04:00 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Grind the poppy and both types of mustard seeds to a fine powder. Set aside.
  • Heat the oil, add the panch phoran and, once it splutters, tip in the parsnips and sweet potatoes and saute over a moderate flame for about 5 minutes, or until softening.
  • Add the ginger paste, aubergines, beans and salt and saute for 2 more minutes.
  • Add the bitter leaves, ground seeds, cumin and a cup of water. Bring to a boil, cover, reduce the heat and cook until all the ingredients are tender.
  • Uncover, add the chickpeas, then reduce most of liquid in the pan over high heat, stirring.
  • Add the milk and sugar, bring to a boil, taste, adjust the seasoning and serve.


  • 200 grams parsnips, peeled, cored and cut into half moons
  • 200 grams sweet potato, peeled and cut into half moons
  • 150 grams round aubergines, halved lengthways and cut into 3 pieces
  • 100 ml Cooking oil
  • 50 grams white poppy seeds
  • 25 grams yellow mustard seeds
  • ½ teaspoon brown mustard seeds
  • 1 teaspoon panch phoran
  • 4 tablespoon fresh root ginger, peeled weight, grated into a paste
  • 50 grams green beans, topped, tailed and halved
  • 50 grams bitter vegetable, diced
  • 1 teaspoon ground cumin
  • 50 grams cooked chickpeas
  • 150ml full-fat milk
  • Salt to taste
  • Sugar to taste

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