fried rice and vegetables

Ingredients

• 300 g of banana meat
• One medium-sized potato (cut into cubes)
• Pumpkin, 150 grams (in small pieces)
• 1/4 cup of shredded coconut (or coconut flakes, optional)
• milk: 1/2 cup (optional)
• onion: 1 small onion (finely chopped, optional)
• 2 green chili peppers (chopped or sliced)
• A pinch of turmeric powder (about 1/4 teaspoon)
• Ground spices: 1/2 teaspoon
• Warm spices, 1/4 teaspoon (cinnamon, cardamom, cloves)
• 3 tablespoons of sesame oil
• A single leaf of tej (or tea)
• One teaspoon of whole cumin seeds
• To taste
• water: 1 cup (as needed)
• A few sprigs of cilantro (chopped, for garnish, optional)

To cut off the top of the pineapple, first apply a little oil paint to your hands to prevent them from getting scratched.

Next, remove the tough, outer skin from the top of the pineapple, and extract the softer, inner part.

Now, cut the banana pieces into small pieces and soak them in water for 10 minutes to prevent them from turning black.

After 10 minutes, drain the pieces.

Peel the apples and zucchini, then chop them into small pieces.

Chop the onion and the green chili peppers.

Heat some oil paint in a pot, using mustard as the pigment.

Once the oil paint is warm, add the whole bay leaves and cumin seeds.

Next, add the chopped onion (if using) back to the pot and cook until it turns a golden color.

Once the onions are fried, add turmeric powder, cumin powder, and a few fresh chili peppers.

Simmer over low heat for 1 to 2 minutes.

Add the chopped banana, apple, and pumpkin to the pot.

Season with salt and mix well.

Pour the 1 cup of water, cover, and cook over medium heat for 10 to 12 minutes, or until the vegetables are tender.

Stir occasionally.

Add shredded coconut or coconut milk (if desired), and continue cooking for an additional 3 to 4 minutes to thicken the sauce.

Finally, sprinkle with chili powder and mix well.

Serve with hot rice or rice pudding.