Heat 1tbsp oil in a sauté pan; add panchphoron and once the seeds start to splutter, add the veggies and cook for 2 minutes on medium-high heat.
Reduce the heat and add all the dry masalas, salt and sugar along with ½ cup of water. Cover the pan and cook until the veggies are tender and cooked through.
Notes
Priya says that there should not be any gravy in the curry, the masalas should nicely coat the veggies and give it a moist consistency but not make it wet and saucy. This is a delicious dish that has all the tastes – sweet, spicy, tangy and kind of umami taste from the tempering.
