For 4 Person(s)


  • 2 medium sized potatoes, peeled and cut into large cubes (Aloo)
  • 50 g yellow pumpkin, cut into large cubes
  • 50 g arum / arbi (Oriya: sari), peeled and cut into quarters
  • 50 g any form of yam (e.g. ‘desi Aloo’), cut into large cubes.
  • 50 g parwal (Oriya: Potala). Cut into 3 pieces.
  • 2 tomatoes chopped
  • 5 -6 Indian beans / lima beans (Oriya: Simba), cut into 1/2 inch pieces.
  • 7 French beans
  • 4 long beans (Oriya: Jhudunga)
  • 1 brinjal (aubergine/eggplant) (Oriya: Baigana), cut into large cubes
  • 1 cup mix of pulse seeds soaked overnight in water (chickpeas, dried peas and Indian beans seeds)
  • 1/2 tbsp turmeric powder
  • 1 medium sized ginger
  • 5 cloves of garlic
  • 1 medium sized onion, chopped
  • 2 bay leaves
  • 1 tsp cumin seed
  • 1/2 tsp mustard seed
  • 4 dried red chillies
  • 1/2 cup freshly coconut, cut into small cubes
  • 1 tsp refined cooking oil
  • salt to taste


Cut the vegetables after thoroughly washing them.

Make a paste of onion, ginger, and garlic and keep it aside.

Roast cumin seeds and red chilies in a pan and grind it to make a rough powder and keep it aside.

Boil all the cut vegetables, soaked pulse seeds, coconut pieces till the vegetables are soft. Alternately pressure-cook it for 2 whistles.

Add salt, turmeric powder, bay leaves.

Heat a tablespoon of cooking oil in a pan.

Add 1/2 teaspoon each of cumin seeds and mustard seed. Allow it to sputter.

Add the paste of onion, garlic and ginger and stir well.

After the paste turns golden brown, add the boiled mixture of vegetables, pulse seeds and stir continuously.

Cook on low flame for 5 minutes.

Sprinkle the cumin seeds and red chilli powder over it and stir well.

Serve it with steamed rice and lentils.