Ingredients
Equipment
Method
- Pressure cook the potatoes and arbi for one whistle, then cool and peel them. Cut into wedges.
- Make 4 slits up to halfway in the brinjal without cutting through completely.
- Heat oil in a kadai and deep fry the potatoes and arbi separately on medium to high flame until slightly golden brown. Keep aside.
- Deep fry the brinjal on medium-high flame until it changes color.
- Deep fry the cauliflower florets and ladies finger separately. Assemble all fried vegetables on a plate.
- Sprinkle ½ teaspoon Kashmiri red chilli powder, salt, kala namak, and chaat masala over the fried vegetables.
- Heat 2 tablespoons oil in a separate kadai or large tawa. Add finely chopped onions and sauté for a minute.
- Add ginger garlic paste and cook until onions turn golden brown.
- Blend three tomatoes into a puree. Add the puree to the onions and bring to a gentle boil.
- Add turmeric powder, hing, Kashmiri red chilli powder, coriander powder, jeera powder, kitchen king masala, fennel seeds powder, dry pomegranate powder, and salt to taste. Cook on medium flame until the raw smell from the masala disappears.
- Add crushed kauri methi and some more water. Cook for one minute.
- Add 2 tablespoons of curd and stir continuously on low flame.
- Finally, add fresh chopped coriander. The base gravy is ready.
- Heat a large tawa and lightly grease it with butter. Place all the fried vegetables around the periphery of the tawa.
- In the center, add 1 tablespoon of butter and the prepared masala. Add more fresh coriander and sprinkle water as needed. Bring to a gentle boil.
- Take a portion of vegetables of your choice and mix with a portion of the masala in the center. Cook for 1–2 minutes. Repeat for the remaining vegetables as per individual preference.
Notes
Safety Notes: Use caution when deep frying—hot oil can splatter. Ensure vegetables are thoroughly dried before frying to prevent oil splatter. Keep a lid nearby to smother any grease fire.
Substitutions:
Use any seasonal vegetables like zucchini, green beans, or carrots.
Replace curd with coconut milk for a dairy-free version.
Substitute kauri methi with fresh fenugreek leaves if unavailable.
Storage: Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Fried vegetables are best consumed fresh. Pro Tips: Fry vegetables in batches to avoid overcrowding and ensure crispiness.
Use a large tawa to allow space for both the vegetables and the center masala.
The dish is traditionally served family-style, with guests choosing their preferred vegetables to be tossed in the hot masala right at the table
Replace curd with coconut milk for a dairy-free version.
Substitute kauri methi with fresh fenugreek leaves if unavailable.
Storage: Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Fried vegetables are best consumed fresh. Pro Tips: Fry vegetables in batches to avoid overcrowding and ensure crispiness.
Use a large tawa to allow space for both the vegetables and the center masala.
The dish is traditionally served family-style, with guests choosing their preferred vegetables to be tossed in the hot masala right at the table