Vegetables â€“ one can use vegetables according to choice and availability.
May be potato, horseradish/daikon, egg plant / aubergine / brinjal , plantain (green banana) and bitter gourd (a must) - 1 no. each and 4 / 5 broad beans.
Barhi (Sun dried small dumplings/cakes made of lentils. In this case use dumplings made of split black gram) â€“ 6 to 7 nos. â€“ (if not available, fried papad may be used, as per the culinary specialist aunt of author)
1 tsp white mustard seeds
1 tsp poppy seeds
2 tbsp coconut paste
2 tbsp grated coconut for decoration
1tsp Bengali five spice mix- (cumin, fennel, fenugreek, nigela and â€œrandhuniâ€)
1 tsp five spice mix as above but roasted on a griddle and powdered.
Salt according to taste
1 tbsp sugar
1 tbsp ghee â€“ clarified butter2 bayleaves (tejpatta)
1 tbsp cumin seed paste/powder
1 tbsp ginger paste
4 tbsp refined / mustard oil
4 tbsp milk