
Ingredients:
• Brinjal (large) – 1 (cut into 1 inch pieces)
• Capsicum (large) – 1 (sliced into long, thin strips)
• Green Bean – 10-12 (cut into long pieces)
• Carrot – 1 (cut into thin, long pieces)
• Potato – 2 (medium size, cut as you wish)
• Green Onion – 1 bunch (cut into 2″ long pieces)
• Frozen Baby Lima Bean (optional) – 1/2 cup (thawed)
• Ginger paste – 1 tbsp
• Green chilli – 2-3 (slit)
• Turmeric – 1 tsp
• Red Chilli powder – 1 tsp
• Jeera powder – 1-1/2 tsp (meaning 1.5 tsp )
• Dhania powder – 1 tsp
• Tomato puree – 4 tbsp
• salt to taste
• Cooking oil – 4-5 tbsp
• 1 tsp – Mustard Seeds
Method:
- Heat oil in a large saucepan or skillet.
- Add mustard seeds and wait for them to splutter.
- Add ginger paste, green chillies and the brinjal next.
- Cover and cook on medium heat until the brinjal is slightly tender. Add extra oil if it becomes too dry.
- Add turmeric, red chilli powder, dhania and jeera powder.
- Fry for a few minutes, then add all the other vegetables.
- Cover and cook on medium heat, stirring periodically until all the vegetables are tender.
- Add salt, little water and tomato puree towards the end. Cook until the moisture evaporates and the vegetables are well done.
- Serve with plain rice or chapatti.
Recipe courtesy of Varsha