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

How to Make Spicy Mixed Vegetable

• 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.