Wash and cut all the vegetables in 1.5 inch long slices.
Heat oil in a wide pan. Add mustard seeds to it. When they crackle, add green chillies and curry leaves to it.
Add potato slices, 1 cup of water and salt to it. Cover it with a lid and cook on low to medium heat for 10 - 12 minutes or until the potatoes are half done. Potato slices need more cooking time than vegetables.
Add brinjal, drumstick, mogge and raw cashew nuts to it. Cook again for 12 - 15 minutes or until it is done. Serve it with rice.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.