Pani Tenga Vegetable

Instructions

1. 1

   Prepare the vegetables. Peel and cut the potatoes and bottle gourd into 1-inch cubes. Keep them aside.

2. 2

   Make the tempering.

   • Heat mustard oil in a deep pan or kadai over medium heat until it's slightly smoking.
   • Reduce the heat and add the panch phoron. Let the seeds splutter for about 30 seconds.
   • Add the slit green chilies and sauté for another 10 seconds.
3. 3

   Add the chopped tomatoes and cook until they turn soft and mushy, which should take about 4-5 minutes.

4. 4

   Add the cubed potatoes, bottle gourd, turmeric powder, and salt. Mix well to coat the vegetables with the spices. Sauté for 2 minutes.

5. 5

   Pour in 4 cups of water and bring the mixture to a rolling boil.

6. 6

   Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the vegetables are tender and cooked through.

7. 7