1. Wash each of the veggies carefully.
2. Don't peel the skin from the veggies or remove the pod of Peas or the stem of Eggplant.
3. Now wash Daal thoroughly.
4. Some people prefer to soak the Daal before cooking. However, my mother does not soak it before cooking and I have followed her process.
5. Take the Daal in a big vessel and pour sufficient water to cover it and cook for around 30 minutes or till the Daal soften 1/3d.
6. Add Potatoes followed by the Sweet Potato, Hyacinth Beans, Peas, Baby Eggplant, Baby Spinach.
7. Give a gap of 10 minutes in between the veggies.
8. Cover the Vessel with a lid and cook on a medium flame for around 1-1.5 hour. You need to cook till the veggies and Daal soften but remain in shape.
9. It took me about 1.20 hour for making the dish. You can also pressure cook it but I prefer the traditional way of preparing Gota Sheddho.
10. whistles are enough for pressure cooking.
11. Now it’s time to give the dish an overnight rest which I also did.
12. Pour the Oil along with Red Chili, Green Chili, and a dash of lemon juice over Gota Sheddho and serve it with Panta Bhat (rice).

Gota Sheddho Recipe Video