Dehati Jhol

**Prepare the vegetables:** Peel and cube potatoes into 2 cm pieces. Cut brinjal into similar-sized chunks. Cut drumstick into 5 cm pieces. Chop tomatoes and onions roughly.

**Make the base paste:** Pound or blend ginger, garlic, and green chillies into a coarse paste.

**Heat the oil:** Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then reduce to medium heat. This removes the raw pungency of mustard oil.

**Temper the spices:** Add cumin seeds and let them splutter for 30 seconds.

**Sauté the aromatics:** Add chopped onions and cook for 4–5 minutes until translucent. Add the ginger-garlic-chilli paste and cook for 2 minutes until fragrant.

**Add tomatoes and spices:** Add chopped tomatoes, turmeric, coriander powder, and red chilli powder. Cook on medium heat for 5 minutes until tomatoes break down and oil begins to separate.

**Add vegetables:** Add potatoes, brinjal, and drumstick pieces. Stir to coat with the masala.

**Add water and simmer:** Pour in water, add salt, and bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes until potatoes are cooked through and the broth is lightly thickened.

**Finish and serve:** Taste and adjust seasoning. Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.