Grind fennel seeds, poppy seeds, fried gram, red chillies and coconut into a fine paste. Scrape off the skin from the potatoes and carrots. Chop potatoes, carrots, tomatoes and onion into medium-sized pieces.
Boil carrots and potatoes separately.
Heat oil in a pan and add curry leaves, onion, tomatoes, peas, boiled potatoes and carrots.
Add turmeric powder, red chilli powder and salt.
Add the ground paste.
Cook until the gravy thickens.
Serve hot with rice.
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.