Ingredients:

• 1 – Cauliflower (chopped in florets)
• 2 – Potatoes (cubed)
• 1/2 cup – green peas, shelled
• 1/2 cup – corn, shelled
• 1 – onion, chopped fine
• 1 – tomato, chopped fine
• 1 tsp – ginger-garlic paste
• 1 tsp – Garam Masala
• 1/2 tsp – sambar powder
• 1/2 tsp – cumin (jeera) powder
• 1/2 tsp – fennel powder
• 1/2 tsp – amchur powder (optional)
• salt to taste
• – Turmeric powder (a pinch)
• oil to fry
• 1/4 tsp each – Mustard Seeds and Urad Dal seeds

Method:

1. Boil all the vegetables until they are cooked and drain them
2. In a kadai, put oil and add the mustard and urad dal seeds
3. When they begin to splutter, add the onions, fry till they are transparent
4. Add the tomatoes, and fry for a second
5. Add the ginger-garlic paste, turmeric powder & sambar powder, fry for a minute
6. Add the boiled vegetables and the rest of the dry masalas
7. Add salt and fry well for 5 mins
8. Take off gas and serve hot with rotis, rice, bread, parathas or puris.

Recipe courtesy of Karpagam