Heat the mustard oil in a pan and saute the vegetables (jhinge and potatoes).
Cook for 5 minutes until the vegetables soften.
Now add the poppy seed paste into it.
Mix the vegetables well with the poppy seeds.
Now add salt and green chillies to it.
Add 1/2 cup water to obtain an even gravy.
Serve with steamed rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.