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Chhencheda is a wholesome Indian vegetable dish cooked with traditional spices and fresh ingredients. This healthy vegetarian preparation is a family staple that supports clean eats and balanced nutrition.
Heat the mustard oil in a large heavy-bottomed pan over medium heat until it begins to smoke lightly; immediately lower the heat to medium-low and add cumin seeds.
Once cumin seeds sizzle, add ginger paste and green chilies. Sauté for 1 minute, stirring to avoid burning.
Add potatoes and drumstick pieces first. Stir and cook for about 4 minutes, allowing them to firm up slightly before adding the remaining vegetables.
Mix in pumpkin, eggplant, cauliflower, cooked chana dal, and cowpeas. Sprinkle in turmeric powder and salt. Cook over medium heat for 6–8 minutes, stirring to coat with spices.
Add enough water to just cover the bottom of the pan, cover with a lid, and simmer gently for 13–15 minutes, stirring every few minutes to prevent sticking.
Once vegetables are soft but not mushy, uncover and add fresh grated coconut and sugar. Raise heat to medium-high and keep stirring until any liquid is mostly absorbed, about 3 minutes.
Finish by adding chopped cilantro, mix well, adjust seasoning if needed, and serve hot.
