Mixed Vegetable Curry, Dal, and Stir-fried Okra

Nutrition values are AI-estimated based on ingredients.

• 500 gm Malabar spinach
• 480 gm potato
• 250 gm sweet potato
• 500 gm pumpkin/butternut squash
• 200 gm eggplant
• Fresh green chilli
• 1 dry bay leaf
• 1 teaspoon panch phoron
• 1/2 tsp asafoetida
• 1 teaspoon turmeric powder
• 2 teaspoons salt
• 8 to 10 urad dal bori
• 3-4 tablespoons oil
• 3 tablespoons red lentils
• 3 tablespoons toor/tuvar dal
• 500 gm okra
• 1/2 tsp curry powder
• 1/2 tsp cumin seeds
• 1/8th tsp fenugreek seeds

1. 1Wash and chop Malabar spinach, potatoes, sweet potatoes, pumpkin, eggplant, and okra into 1-inch pieces.
2. 2Roast urad dal bori in a little oil until golden brown, then set aside.
3. 3For the mixed vegetable curry: Heat 3-4 tablespoons oil, add bay leaf, dry red chili, panch phoron, and asafoetida.
4. 4Add potatoes and fry for 2-3 minutes on high heat, then add sweet potato and cover for a few minutes on medium-high heat.
5. 5Stir in pumpkin/butternut squash for a minute, then cover and cook for 5-6 minutes on medium-high heat.
6. 6Add Malabar spinach, then eggplant, along with turmeric powder, chili powder, and 2 teaspoons salt. Cook until vegetables are tender.
7. 7Return the roasted bori to the mixed vegetable curry.
8. 8For the dal: Wash red and toor lentils. Boil them with 1 tsp salt and 1 tsp turmeric powder in 2-3 cups hot water until tender.
9. 9Temper the dal: Heat 1 tablespoon oil, add dry red chili, black mustard seeds, cumin seeds, and curry leaves. Add chopped tomatoes, then pour over the cooked dal.
10. 10For the stir-fried okra: Heat 2 tablespoons oil, add 1/2 tsp cumin seeds and 1/8th tsp fenugreek seeds.
11. 11Add chopped okra, 1/2 tsp curry powder, 1/2 tsp turmeric powder, and salt to taste. Stir-fry until tender and slightly browned.
12. 12Serve the mixed vegetable curry, dal, and stir-fried okra with hot steamed rice.

These instructions are our analysis of the original video. Watch on YouTube →