Ingredients:

• Carrots – 2 medium
• Peas – 100 g
• Beans – 100 g (cut into 2 inch pieces)
• Potatoes – 1, large
• Onion – 1, large
• Ginger-garlic paste – 1 tbsp
• Vinegar – 1 tbsp
• Tandoori masala to taste
• Tabasco to taste
• Salt – to taste
• Pepper – little
• Oil – 1 tbsp

Method:

1. Mix cut vegetables with ginger-garlic paste, salt and vinegar and soak overnight in refrigerator.
2. Next day, sprinkle oil on a non-stick pan and gently toss the marinated vegetables for 2-3 mins on a high flame.
3. Add tandoori masala to the mixture and mix well.
4. Grease an aluminium foil with oil/butter and place the mixture.
5. Sprinkle pepper and salt (to taste).
6. Enclose the mixture by folding the four corners of the sheet.
7. Preheat oven to 350 F.
8. Bake for 40 mins.
9. Before serving, pour a little Tabasco on the vegetables.

Recipe courtesy of Proma Ray