Fry okra and brinjal in oil, drain, mix in a bit of salt and keep aside.
Put tomatoes in boiling water for a minute and peel the skin.
Grind it along with green chillies and ginger to a smooth paste.
Heat oil, season with jeera and methi seeds. Add besan and fry it till you get an aroma and till it is light brown in colour.
Add half a litre water, turmeric, chilli powder, all the vegetables, a bit of jaggery or brown sugar and cook till vegetables are tender though not pulpy. An easier method is to just steam the vegetables in a pressure cooker and add them at this stage.
Add the ground tomato paste, salt and boil.
Add fried brinjal and okra and let it boil for 2/3 minutes.
Garnish with fresh coriander leaves just before serving
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.