Ingredients:

• 1 – Cabbage
• 1/2 cup -beans
• 1/2 cup – Carrot
• 1/2 cup – peas
• 1/2 tsp – Asafoetida
• 1/2 tsp – Jeera
• 1/2 tsp – Haldi
• 1 tsp – Garam Masala powder
• 4 – green chillies, sliced diagonally
• 2 tbsp – oil
• salt to taste

Method:

1. Heat oil in a kadai. Add asafoetida and jeera. Allow it to splutter.
2. Add all the vegetables, with the green chillies, and fry on high flame for sometime, taking care to retain the colour of the vegetables.
3. Now add haldi and salt and cook on low heat with the vessel covered till the vegetables become soft.
4. Open the lid and add garam masala powder, garnish with coriander powder.

Recipe courtesy of Rachana