Ingredients:

• 1/2 kg – potato, peeled and chopped into 1/2″ pieces.
• 1/4 cup – pea.
• 1/4 cup – French bean, chopped.
• 1/4 cup – cauliflower, chopped.
• 1/4 cup – carrot, chopped.
• 1/4 cup – onion, chopped.
• 1/2 cup – meat, shredded.
• 1 cup – Chicken broth.
• 2 cups – water.
• salt as per taste.
• 1/4 tsp – pepper powder.
• 2 tsp – oil.

Method:

1. Mix the peas, French beans, carrot and cauliflower in a saucepan.
2. Add 2 cups of water and boil the vegetables until tender.
3. Drain the water and keep aside the stock and the vegetables.
4. Make the vegetable stock to 1 cup by adding water if needed.
5. Heat oil in the saucepan.
6. Stir the onion and fry until golden brown.
7. Add the potatoes, salt, chicken broth, vegetable stock and bring to boil.
8. Cover and cook for about 10 mins or until the potatoes are tender.
9. Add the meat and cooked vegetables.
10. Mix well and cook for 7-8 mins.
11. Garnish with pepper powder.
12. Serve hot.

Recipe courtesy of Alison Pinto