Pakhala Bhata with Vegetable Ambila

Ingredients

• 1 cup Pumpkin (Peeled and cubed)
• 1 cup Sweet Potato (Peeled and cubed)
• 1 cup Eggplant (Cubed)
• 0.5 cup Radish (Peeled and sliced into rounds)
• 1 pc Drumstick (Cut into 2-inch pieces)
• 2 pcs Tomato (Medium, chopped)
• 2 tbsp Tamarind (Seedless)
• 0.5 cup Warm Water (For soaking tamarind)
• 3 tbsp Jaggery (Grated or powdered)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 1 tbsp Rice Flour (Optional, for thickening)
• 4 cups Water (For cooking vegetables)
• 1.5 tbsp Ghee
• 1 tsp Pancha Phutana (Odia five-spice blend)
• 2 pcs Dry Red Chilli (Broken in half)
• 1 inch Ginger (Grated)
• 10 pcs Curry Leaves

Instructions

1. 1

   Prepare Vegetables and Tamarind Pulp

   • Wash all vegetables thoroughly. Peel and chop the pumpkin, sweet potato, and radish. Cube the eggplant and cut the drumstick into 2-inch pieces.
   • Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze the tamarind to extract its pulp, then strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind water aside.
2. 2

   Boil the Vegetables

   • In a large pot, combine the harder vegetables: pumpkin, sweet potato, radish, and drumstick.
   • Add 4 cups of water, turmeric powder, and salt. Bring the mixture to a boil over medium-high heat.
   • Cover the pot and cook for 8-10 minutes until the vegetables are partially tender.
   • Add the cubed eggplant and cook for another 5-7 minutes, or until all vegetables are cooked through but still hold their shape.
3. 3

   Add Sweet and Sour Flavors

   • Add the chopped tomatoes, prepared tamarind water, and grated jaggery to the pot.
   • Stir gently to combine all the ingredients.