120 g (4 oz) French beans, chopped
120 g (4 oz) Cabbage (bandh gobhi), chopped
120 g (4 oz) Capsicum (Shimla mirch), chopped
120 g (4 oz) Carrots (gajar), chopped
1/2 cup (60 g) 2 oz Onions, chopped
120 g (4 oz) Potatoes, cut into fingers
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
2 Dry red chillies (sookhi lal mirch)
Salt to taste
1/2 tsp Black pepper (kali mirch) powder
2 tsp (12 g) Ginger (adrak), chopped
4 tbsp (60 ml) 2 fl oz Tomato puree
1 tbsp (15 ml) White vinegar (sirka)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
120 g (4 oz) Cabbage (bandh gobhi), chopped
120 g (4 oz) Capsicum (Shimla mirch), chopped
120 g (4 oz) Carrots (gajar), chopped
1/2 cup (60 g) 2 oz Onions, chopped
120 g (4 oz) Potatoes, cut into fingers
4 tbsp (60 ml) 2 fl oz Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
2 Dry red chillies (sookhi lal mirch)
Salt to taste
1/2 tsp Black pepper (kali mirch) powder
2 tsp (12 g) Ginger (adrak), chopped
4 tbsp (60 ml) 2 fl oz Tomato puree
1 tbsp (15 ml) White vinegar (sirka)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a pan; add cumin seeds and dry red chillies. Saute for a few seconds. Add all the vegetables, salt, black pepper powder, and ginger. Mix well. Cook covered on low heat till the vegetables are almost tender.
2. Add the tomato puree and white vinegar. Cook till the vegetables are completely done. Remove from heat.
3. Serve hot garnished with green coriander.
2. Add the tomato puree and white vinegar. Cook till the vegetables are completely done. Remove from heat.
3. Serve hot garnished with green coriander.
serving amount
serves: 4
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