Method : 1. Wash and completely dry the brinjals.
2. Make two perpendicular slits in each brinjal, keeping the stem intact.
3. Mix coriander powder, fennel powder, cumin powder, turmeric, chilli powder, amchur, garam 
masala, besan and salt.
4. Add a little mustard oil to form a thick stuffing mixture.
5. Carefully fill each brinjal with the spice mixture.
6. Heat Bharat Botanics Mustard Oil in a heavy-bottomed pan.
7. Place the stuffed brinjals carefully in the pan.
8. Cover and cook on low heat, turning them gently every few minutes.
9. Continue cooking until the brinjals become tender and the masala is well roasted.
10. Garnish with fresh coriander.

1. Wash the cauliflower florets and potatoes and pat them dry.
2. Heat Bharat Botanics Mustard Oil in a kadai.
3. Add cumin seeds and hing.
4. Add onion, ginger and green chilli. Sauté until the onion turns lightly golden.
5. Add potatoes and cauliflower.
6. Add turmeric, coriander powder, chilli powder, cumin powder and salt.
7. Mix well and cover.
8. Cook over medium-low heat, stirring occasionally, until the vegetables are tender.
9. Remove the lid and cook for a few more minutes so the vegetables develop a lightly roasted 
texture.
10. Add garam masala.
11. Garnish with fresh coriander.

1. Wash the bhindi and dry it thoroughly. This is important for achieving a less slimy texture.
2. Cut the bhindi into thin slices.
3. Heat Bharat Botanics Mustard Oil in a wide pan.
4. Add cumin seeds and green chillies.
5. Add sliced bhindi and cook uncovered over medium heat.
6. Stir occasionally while allowing excess moisture to evaporate.
7. Add turmeric, coriander powder, cumin powder, chilli powder and salt.
8. Continue cooking until the bhindi becomes tender and lightly crisp.
9. Finish with amchur powder.

1. Heat Bharat Botanics Mustard Oil in a kadai.
2. Add cumin seeds.
3. Add onion and sauté until golden.
4. Add ginger-garlic paste and cook for another minute.
5. Add tomato puree.
6. Add turmeric, coriander powder, chilli powder and salt.
7. Cook the masala until it thickens and the oil begins to separate.
8. Add green peas and water.
9. Cover and simmer until the peas are cooked.
10. Add paneer cubes and gently mix.
11. Cook for another 4–5 minutes.
12. Add garam masala and crushed kasuri methi.
13. Garnish with fresh coriander.

1. Combine wheat flour and salt.
2. Add water gradually and knead into a soft dough.
3. Cover and rest for 15–20 minutes.
4. Mix the mashed potatoes with spices, green chilli, coriander and salt.
5. Divide the dough and filling into equal portions.
6. Roll one portion of dough into a small disc.
7. Place the filling in the centre and seal the edges.
8. Gently roll into a paratha.
9. Heat a tawa and place the paratha on it.
10. Cook both sides, applying Bharat Botanics Mustard Oil as required.
11. Cook until golden brown with a lightly crisp exterior.