Grind the mustard seeds and the radhuni (celery seeds) along with some water into a fine paste. Keep aside.
Heat oil in a pan and fry the bori (till golden brown) and the neem leaves (meant to garnish) separately. Drain and keep aside.
Temper the same oil with the dry red chilies, bay leaves and the panch phoron. Allow it to splutter.
Add the chopped veggies, all the dry spices and......
.....neem leaves (meant to cook). Saute on low flame for 4-5 minutes.
Add 1&1/2 cups water and green chilies. Simmer, covered on a low flame till the veggies are cooked.
When done, add the mustard paste, milk, ghee, sugar and fried vadi. Simmer for 2-3 minutes and then switch off the flame.
Serve with hot steamed rice at the beginning of a full course meal.
