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If we are lucky enough to enjoy the human achievements in food creativity, we must remember the unlucky, the hungry.

  • 1 cup of Eggplant - diced into small pieces
  • 1 cup of cleaned/peeled red potatoes - diced
  • 1/4 cup beans cut into small pieces
  • 1/2 cup raw banana - cut into small pieces
  • 1/4 cup radish cut into small pieces
  • 2-3 cups of fresh spinach - washed, cleaned and cut into large pieces
  • 1 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1/4 tsp poppy seeds
  • 1-2 green chillies (to taste)
  • 2-3 cloves of garlic
  • Salt to taste
  • 1 Tbsp of Mustard Oil for cooking
  • handful of Badi lentil
  1. Grind the mustard seeds, cumin seeds and poppy seeds with the green chillies and garlic. Add 2-3 Tbsp of water and leave it aside for 10-15 min.
  2. Heat a pan. Add the mustard oil. Once the oil is hot, add all the vegetables and then top off with spinach and pour in the mustard paste. Add a little Salt, cover and let it cook on low heat for 30-35 min.
  3. After 1/2 hr, check if the vegetables are cooked, if not cook on high heat for a few more minutes.
  4. Remove from the heat.
  5. Serve with Fried crushed Badi at the time of serving.