Ingredients:

• 2 cups – assorted vegetables chopped in chunks (use zucchini, peas, cluster beans, French beans, bottle gourd, ridge gourd, cucumber, Chawli beans, etc.)
• 1 onion, chopped
• 1 tomato, chopped
• 1 capsicum, chopped
• 1 stalk Curry leaves
• 1 tsp – Coriander seed powder
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Amchoor (dried Mango powder)
• salt to taste
• 1/2 tsp – each cumin and Mustard Seeds
• 3-4 pinches Asafoetida powder
• 1 tbsp – oil

Method:

1. Wash and drain assorted vegetables.
2. Heat oil in heavy or nonstick pan.
3. Add seeds, asafoetida, allow to splutter.
4. Add curry leaves, onion, stirfry for 1 minute.
5. Add assorted vegetables, capsicum, stir, cover cook for 3-4 minutes.
6. Stir gently, put all other ingredients in centre of vegetable on top.
7. Cover and simmer for 2-3 minutes.
8. Stir and cook further till excess moisture is evaporated and vegetables are cooked.
9. Take care to see that you do not overcook vegetables, or they will discolour and taste mushy.
10. Serve hot with chappatis, naan or bread, or even steamed rice.

Recipe courtesy of Sify Bawarchi