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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.