Panch Phoran Tarkari

Prepare all the vegetables: peel and cube the potatoes and pumpkin into 2 cm pieces, cube the brinjal, and cut the flat beans into 3 cm lengths. Keep them separate.

Heat mustard oil in a wide kadai over high heat until it smokes lightly. Reduce to medium heat. Add the dried red chillies and let them darken for 20 seconds.

Add the panch phoran spice mix to the hot oil. The seeds will splutter and pop — let them crackle for 30–40 seconds until fragrant. This blooming of the spices is the defining step of this dish.

Add the sliced onion and cook for 5–6 minutes, stirring frequently, until golden and softened.

Add the grated ginger and sauté for 1 minute. Add turmeric powder and red chilli powder, stir well.

Add the potatoes first as they take the longest to cook. Stir to coat with the spiced oil and cook for 3 minutes.

Add the pumpkin and flat beans. Stir well, then add 150 ml water. Season with salt.

Cover and cook on medium heat for 8–10 minutes, stirring occasionally, until the potatoes and pumpkin are nearly tender.

Add the brinjal pieces (they cook quickly and should be added last to avoid becoming mushy). Stir gently and cook uncovered for 4–5 minutes until all vegetables are tender and the gravy has thickened.

Taste and adjust seasoning. Garnish with fresh coriander leaves and serve hot with steamed rice.