Ingredients

• 150 grams - karela(bitter gourd)
• 250 grams - pumpkin
• 200 grams - arbi
• 2 - medium potatoes
• 2 - medium brinjals
• 2 - red chilli saboot
• 1/4 tsp - mustard
• 1/4 tsp - jeera
• salt as required

How to Make Veggie Karela

• Cut the vegetables into small cubes. Pressure cook with salt and water.
• Ensure the water level is just below the level of vegetables.
• Cook on low heat for one whistle if it is long or two short whistles.
• Bring it down and let the steam be released naturally.
• Then put 2 tsps mustard oil, red chilli, jeera and mustard.
• Once the mustard and jeera are roasted, put the boiled vegetables and keep it on the stove for 10 minutes.