This is a healthy power-packed meal full of vegetables. I’ve used frozen fenugreek leaves. Its already cleaned so it is a real short cut when you need a quick meal. You can use fresh fenugreek leaves too from the produce isle in Indian groceries but it takes time to sort out the leaves, discard the stems and wash really well of any grime and dirt. Dried lentil dumplings are readily available in Indian groceries @sarchakra
PREP TIME: 10 mins
COOK TIME: 20 mins
YIELD: Serves or Makes 5-6
Ingredients:
- Fenugreek leaves 1 package frozen
- Sweet potato 1 medium, cubed
- Eggplant 1 medium, cubed
- Potato 1 medium, cubed
- Acorn squash 1 small, cubed
- Mustard oil 2 tablespoons
- Cumin seeds 1 tablespoon
- Nigella seeds 1 teaspoon
- Bay leaf 1
- Whole red chilies 2
- Mustard seeds 1 teaspoon
- Fenugreek seeds 1/4 teaspoon
- Fennel seeds 1 teaspoon
- Tomato 1 small, cubed
- Dried lentil dumplings 7
- Salt to taste
- a pinch of sugar
- Turmeric powder 1 tablespoon
- Green chilies 2, finely chopped
- Cumin powder 1 tbsp
- Flour 1 tsp
- Ghee 1 tsp
Method:
- Heat 1 tbsp mustard oil and stir fry lentil dumplings till golden. Keep aside.
- Add the remaining oil and temper cumin seeds, red chilies, bay leaf, green chilies, mustard seeds, fenugreek seeds, fennel seeds, nigella seeds for a few seconds till aromatic.
- Add sweet potato cubes, eggplant, potato, squash, fenugreek leaves, fried lentil dumplings, salt, turmeric, tomato, cumin powder and adjust seasoning. Cover and cook. Add a little water if the mixture gets too dry.
- Mix the flour and sugar when its done and cook a further 2 mins till the curry gets a bit dry. Serve with ghee.
sarchakra 
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