Ridge gourd (turai)
Red pumpkin (bhopla/kaddu)
Drumstick, peeled and cut into 1 1/2 inch pieces
Fenugreek seeds (methi dana)
Onion seeds (kalonji)
Fennel seeds (saunf)
Green chillies, slit
Peel the parwals lightly and cut into one and half inch long fingers.
Similarly peel and cut the ridge gourd and pumpkin into one and half inch long fingers.
Cut the brinjals and potatoes also into one and half inch long fingers.
Heat the oil in a non stick pan. Add the fenugreek seeds, mustard seeds, cumin seeds, onion seeds and fennel seeds and sauté till fragrant.
Add all the vegetables and stir well and sauté till the vegetables are lightly browned. Add the green chillies and toss.
Add the turmeric powder and cumin powder and stir well. Add a quarter cup of water, salt and sugar and stir.
Cover and cook till the vegetables are full done. Serve hot with rice.