Ingredients:

• 2 cups – mixed vegetables (capsicums, French beans, potatoes, carrots, peas )
• 1 – large Onion
• 1 – large Tomato
• 2 – Green chillies
• 1 – Bay Leaf
• 1 pinch – Asafoetida
• 1 pinch – Cinnamon
• 1 tsp – salt
• 1 tsp – black pepper
• 1 tsp – coriander powder
• 1 tsp – Cumin seeds
• 1/2 tsp – dry Mango powder
• 1/2 tsp – Turmeric
• Coriander leaves to garnish

Method:

1. Chop vegetables, onion, tomato and green chillies.
2. Steam cook chopped vegetables for 5-6 min in the microwave or cook it on gas for 10 mins till slightly tender.
3. Pre-heat a non-stick pan and dry roast cumin seeds and bay leaf. Add asafoetida and stir for 10 secs.
4. Add onion and dry fry for 3-4 min on medium flame. Sprinkle water in between to avoid sticking.
5. When onion turns light brown, add green chillies and tomato. Cover the lid and cook for 2-3 mins and stir occasionally.
6. Add all the remaining spices, except black pepper. Cook for 2 mins.
7. Add all the vegetables and stir. Cover the lid and cook for 5-6, stir occasionally. Make sure the vegetables turn tender but crisp.
8. Garnish with black pepper and coriander leaves.
9. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur