Panch phoran Tarkari/ Tripura Special/ Spicy mixed vegetable with 5 spices

Tripura cuisine is heavily influenced by its neghbouring state west bengal however the meat predominantly is pork. There are many varieties of dried fish that is used in the cooking.
I opted for the simple bengali style preparation using the famous panch phoran masala. The color and texture is deceptive of the taste it folds in it.
You have to make it to believe..

As we enter the last leg of our food odyssey across the Indian states, you need to dive into this bengali style curry to unfold the rest of the states

Ingredients
1 medium potato peeled and diced
1 small piece of pumpkin peeled , deseeded and diced
1 carrot cut in small cubes
1/2 cup french beans chopped
1/2 cup green peas
2 tspn panch phoran masala (see below)
1 tspn mustard oil / vegetable oil
1 cup milk
1 cup water
1 tspn green chilli paste
1 tspn turmeric
salt to taste
for panch phoran masala
Equal quantities of 
mustard seeds/ rai
fennel seeds/ saunf
nigella seeds/ kalonji
cumin/ jeera
fenugreek/ methi
Method
1) In a pan, heat oil.
2) Add the panch phoran masala and saute it for 1 min
3) Add the turmeric and green chilly paste
4) Add the chopped vegetables and saute it for 3 to 4 min
5) Next add the milk and water and let it cook for 8 to 10 min or until the vegetables are cooked and tender
6) Season with salt 

Garnish with fresh coriander and serve with fresh puris.

Be warned the color is deceptive but this preparation is pretty spicy  in a nice way