Aloo Bhate, Vegetable Santula and Badi Chura

Ingredients

• 1 cup Raw Papaya (Peeled and cubed)
• 1 medium Potato (Peeled and cubed)
• 1 small Brinjal (Cubed)
• 0.5 cup French Beans (Chopped into 1-inch pieces)
• 0.5 cup Pumpkin (Peeled and cubed)
• 1 inch Ginger (Grated)
• 4 clove Garlic (Lightly crushed)
• 2 piece Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 cup Water
• 0.5 cup Milk (Full-fat preferred)
• 2 tbsp Ghee
• 1 tsp Panch Phoron
• 2 piece Dried Red Chilli
• 1 small Onion (Finely chopped)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Boil the Vegetables

   • In a medium-sized pot or pressure cooker, combine the cubed raw papaya, potato, brinjal, french beans, and pumpkin.
   • Add the grated ginger, crushed garlic, slit green chillies, turmeric powder, and salt.
   • Pour in 2 cups of water. Stir everything to combine.
   • Cover the pot and bring to a boil. Cook on medium heat for 15-18 minutes, or until all vegetables are fork-tender. If using a pressure cooker, cook for 2 whistles.
2. 2

   Thicken and Add Milk

   • Once the vegetables are soft, use the back of a ladle to gently mash a few pieces of potato and pumpkin against the side of the pot. This will naturally thicken the stew.
   • Reduce the heat to low, pour in the milk, and stir gently. Let it simmer for 2-3 minutes. Do not let it come to a rolling boil after adding milk.
   • Turn off the heat and cover the pot.
3. 3

   Prepare the Tempering (Chhunka)

   • Heat ghee in a small pan (tadka pan) over medium heat.

Ingredients

• 1 cup Urad Dal Badi (Sun-dried lentil dumplings)
• 0.5 cup Mustard Oil (For frying)
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic Cloves (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 0.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Chopped, for garnish (optional))

Instructions

1. 1

   Fry the Badi

   • Heat 1/2 cup of mustard oil in a small pan or kadai over medium heat.
   • Once the oil is hot, add the urad dal badi and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and become crisp.
   • Using a slotted spoon, remove the fried badi and place them on a plate lined with a paper towel to drain excess oil.
   • Let them cool completely for at least 10 minutes. This step is crucial for a crunchy texture.
2. 2

   Crush the Badi

   • Once the fried badi are completely cool, transfer them to a mortar and pestle.
   • Crush them into a coarse, uneven mixture. You want a mix of smaller pieces and some larger crunchy bits, not a fine powder.
   • Alternatively, place them in a zip-top bag and gently crush with a rolling pin.
3. 3

   Combine the Ingredients

   • In a mixing bowl, add the crushed badi, finely chopped onion, finely chopped garlic, and finely chopped green chilies.
   • Add salt to taste and drizzle the 1 tablespoon of raw mustard oil over the mixture.
   • Mix everything thoroughly with a spoon or your hands until well combined.
4. 4

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves, if using.
   • Serve immediately to enjoy its maximum crunch. It pairs exceptionally well with Pakhala Bhat (fermented rice) or a simple meal of dal and rice.