Cut Small eggplants into big quarters, pumpkin, sweet potatoes, potatoes into big pieces, cut green beans or long beans into long pieces, cabbage into large chunks (I didn't have cauliflower so I skipped). Heat musturd oil and let it smoke, reduce heat and add the eggplants, fry for a few minutes take it out and set aside. In the remaining oil, add a red chilli, one green chilli, one bay leaf and panch phoran. Add the potatoes and sweet potatoes. Saute for a few minutes. Now add Pumpkin and saute. Add Green beans and saute and then add cabbage and saute. Add salt, turmeric and a pinch of sugar, saute and then cover and let it cook for 10-15 mins - stir occasionally. Don't add water - it should cook in it's own juices. Add the eggplant and cook for a couple more minutes. Now add Bhaja moshla (roasted cumin, fennel, corriander, cardamom, ground up), a spoon of ghee and chopped cilantro, I served it with Rice and plain daal and some ghee. Heaven. https://www.bongeats.com/rec...
Preheat oven to 350. Put a sheet of parchment paper on a 15X10 baking sheet. In a stand mixer, cream 2 sticks of butter, 3/4 cup each of dark brown and white sugar. Add two eggs, a tsp of vanilla, 21/4 cup AP flour, 1 tsp baking soda, 1 tsp salt, 2 cups of chocolate chip cookies and 1 cup chopped walnuts (optional). Add the batter to the sheet and bake for about 15-20 mins. cool and make bars - makes about 30-40 bars. https://www.verybestbaking.com/toll-house/recipes/chocolate-chip-pan-cookie-bars/