Step 1: Prepare Cauliflower Stems

Cut the cauliflower stems into thin slices and wash them thoroughly.

Step 2: Blanch Cauliflower Stems

Take some water in a pan, add 1/2 teaspoon of salt, and bring it to a boil. Add the chopped cauliflower stems and lightly blanch them. Cover with a lid and cook for a few minutes until slightly tender.

Step 3: Prepare Other Vegetables

Cut brinjal, potatoes, flat beans, and green beans into desired shapes.

Step 4: Prepare Mustard Paste

In a blender jar, combine the soaked mustard seeds, 5-6 green chilies, and 1/4 teaspoon of salt. Add a little water and grind into a smooth paste.

Step 5: Heat Oil and Temper

Heat 2-3 tablespoons of mustard oil in a pan. Once the oil is hot, add 2 dry red chilies and 1 teaspoon of panch phoron. Allow them to splutter for about 10-15 seconds.

Step 6: Add Vegetables and Fry

Add the chopped brinjal, potatoes, flat beans, and green beans to the pan. Stir-fry for about 1 minute.

Step 7: Add Blanched Cauliflower Stems

Add the blanched cauliflower stems to the pan and mix well with the other vegetables.

Step 8: Add Spices

Add 1 teaspoon of turmeric powder, a very small amount (1/4 teaspoon) of red chili powder, and salt to taste. Mix all the spices thoroughly with the vegetables.

Step 9: Cook Vegetables

Cover the pan with a lid and cook until the vegetables soften. Stir occasionally (the narrator mentions stirring twice in between) to prevent sticking, for about 5-7 minutes.

Step 10: Add Mustard Paste and Chilies

Once the vegetables are soft, add the prepared mustard-green chili paste and 2-3 slit green chilies (if desired for extra heat). Mix well to coat all the vegetables.

Step 11: Add Water and Simmer

Add a small amount of water (about 1/4 cup) to the pan and mix to combine the paste with the vegetables. Cover again and simmer for a few minutes until the flavors meld and the gravy thickens, about 3-5 minutes.

Step 12: Add Sugar and Coriander

Uncover the pan. Add 1 teaspoon of sugar and 2 tablespoons of chopped coriander leaves.

Step 13: Finish Cooking

Stir-fry for another 1-2 minutes until the dish is thick and 'maakha maakha' (semi-dry). Turn off the gas flame.

Step 14: Serve

Serve the delicious mixed vegetable with mustard paste hot with rice.

• You can add fried lentil dumplings (bori) for extra texture and flavor.