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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.