Sobji Bhaji

Prepare the vegetables by washing, peeling, and chopping them into small, uniform pieces (around ¼ inch). Pat dry with a clean cloth to remove excess moisture.

Heat the cooking oil in a medium pan or wok over medium-high heat until it shimmers.

Add the panchforan to the hot oil and let the seeds crackle and release their aroma, stirring constantly for about 30 seconds.

Add the chopped onion and cook, stirring frequently, until it becomes translucent and softens, approximately 2 minutes.

Stir in the chopped garlic (or garlic powder) and cook for 30 seconds until fragrant, being careful not to let it brown.

Add the ground turmeric and stir quickly to coat the onion and garlic mixture evenly, cooking for about 15 seconds.

Add the prepared vegetables to the pan and stir-fry over medium-high heat, turning the vegetables frequently to ensure even cooking and prevent sticking.

Sprinkle salt to taste throughout the cooking process, adjusting as needed. Continue cooking until the vegetables are tender but still retain some texture, about 6 to 8 minutes total from when they entered the pan.

Transfer the bhaji to a serving dish immediately while still hot, and serve as a vegetable side dish alongside rice or bread.