Ruti with Sobji Torkari

Ingredients

• 3 tbsp Mustard Oil (essential for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 pc Bay Leaf
• 2 pcs Dried Red Chilli (broken in half)
• 1 tsp Ginger Paste
• 1 medium Potato (peeled and cut into 1-inch cubes)
• 1.5 cup Cauliflower Florets (cut into small florets)
• 1 medium Carrot (peeled and diced)
• 0.5 cup French Beans (chopped into 1-inch pieces)
• 0.5 cup Green Peas (fresh or frozen)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Red Chilli Powder (adjust to taste)
• 1 tsp Salt (or to taste)
• 1 cup Water (warm)
• 1 tsp Sugar (balances the flavors)
• 1 tsp Ghee (for finishing)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare all vegetables by washing, peeling, and chopping them into uniform, bite-sized pieces. Keep them ready.

2. 2

   Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and slightly smoking. This step is crucial to remove the oil's pungency.

3. 3

   Reduce the heat to medium-low. Add the panch phoron, bay leaf, and dried red chillies. Allow the spices to splutter for about 30-40 seconds until aromatic. Be careful not to burn them.

4. 4

   Add the ginger paste and sauté for about a minute until the raw smell disappears.

5. 5

   Add the cubed potatoes and diced carrots. Sauté for 4-5 minutes, stirring occasionally, until they are lightly golden at the edges.

6. 6

   Add the cauliflower florets and french beans. Mix well and continue to sauté for another 3-4 minutes.

7. 7

   Stir in the turmeric powder, cumin powder, coriander powder, red chilli powder, and salt. Mix thoroughly to coat all the vegetables with the spices and cook for 1 minute.

8. 8

   Pour in 1 cup of warm water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the potatoes are almost tender.