- Potatoes 3
- French Beans 10-12
- Broad Beans (sem) 1 cup
- Carrots 3
- Green Peas (shelled) 1/2 cup
- Baby Brinjals 6
- Fenugreek Leaves (methi) 1 bunch
- Onions 3
- Ginger Paste 1 tsp.
- Garlic Paste 1 tsp.
- Red Chilli Powder 1 tsp.
- Turmeric Powder 1/2 tsp.
- Salt to taste
- Oil 1/2 cup
- Coriander Leaves 1 tbsp
- Green Chillies 6
Method:Potatoes, French beans and cut into diamond-shaped broadbeans clear. Trim top and slit in two eggplant.
Wash and cut fresh fenugreek leaves. Clean and cut coriander leaves.
Slice onions. De-seed and chop green pepper.
Heat oil in cooking pot, add chopped onion and brown lightly.
Add ginger and garlic pastes and stir well for a minute.
Red chilli powder, turmeric powder and salt.
Add fresh fenugreek leaves and cook for 3-4 minutes.
Add prepared vegetables and stir well.
Pour one cup of water and simmer until the vegetables are cooked.
Once the vegetables 3 / 4 cooked add the coriander and green chillies.
Cook until all water has evaporated.
Serve hot with Hyderabadi paratha
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