turnip or 1 bunch radish
zucchini or squash
basmati rice or naan bread
peeled and grated
salt and pepper
chicken thighs or breast
cut into 1 inch pieces
Culinary Spice Kit
Cumin, fennel, fenugreek, brown and yellow mustard, nigella
Yellow and brown mustard, ajowan, bay leaves
If using rice, cook rice according to package instructions.
Cut all vegetables into bite-size pieces.
In a large PAN, heat 6 tbsp oil.
Add Shukto Spices  and ginger. Stir-fry 30 seconds until seeds start to pop.
Optional: Add chicken and salt to taste. Fry until all sides turn slightly brown.
Add potato, turnip, and salt to taste. Fry until they turn slightly brown.
Add all remaining vegetables and salt to taste. Fry until they turn slightly brown.
In a small CUP, dissolve Shukto Spices  in 2 tbsp of water.
In the same PAN, add this spice paste and 1 cup of milk. Cover. Bring to boil. Turn heat to medium-low.
Cook for 5-10 minutes until vegetables and optional chicken are cooked.
Add 1-3 tsp sugar to taste.
Serve with rice or bread. Enjoy!
Substitute one of the vegetables with 1 plantain or 1 sweet potato.