Ingredients

• 2 cups - assorted vegetables chopped in chunks (use zucchini, peas, cluster beans, French beans, bottle gourd, ridge gourd, cucumber, Chawli beans, etc.)
• 1 onion, chopped
• 1 tomato, chopped
• 1 capsicum, chopped
• 1 stalk curry leaves
• 1 tsp - coriander seed powder
• 1 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - amchoor (dried mango powder)
• salt to taste
• 1/2 tsp - each cumin and mustard seeds
• 3-4 pinches asafoetida powder
• 1 tbsp - oil

How to Make Assorted Green Vegetables

• Wash and drain assorted vegetables.
• Heat oil in heavy or nonstick pan.
• Add seeds, asafoetida, allow to splutter.
• Add curry leaves, onion, stirfry for 1 minute.
• Add assorted vegetables, capsicum, stir, cover cook for 3-4 minutes.
• Stir gently, put all other ingredients in centre of vegetable on top.
• Cover and simmer for 2-3 minutes.
• Stir and cook further till excess moisture is evaporated and vegetables are cooked.
• Take care to see that you do not overcook vegetables, or they will discolour and taste mushy.
• Serve hot with chappatis, naan or bread, or even steamed rice.