Mixed Vegetables: 4 cups, chopped in small pieces (2 Potatoes, 4 carrots, 14-15 Green Beans, some chunks of cauliflower, 1 medium radish, 1 raw banana, 1/4th of a medium lauki, 2-3 small brinjal). You may use any of your choice of vegetables.
Salt: 1/2 Tablespoon or to taste
Turmeric Powder: 1 Teaspoon
Oil: 2 Tablespoon
Cumin seed: 1/2 Teaspoon
Fennel seeds: 1/2 Teaspoon
Bay Leaf: 1
Cinnamon Stick: 1 small, 1/2 inch
Ginger, garlic, green chili paste or crushed: 1 Tablespoon
Onion: 1 small
Tomato: 1 small
Coriander Powder: 2 Tablespoon
Cumin Powder: 1 Tablespoon
Mustard Powder: ½ Tablespoon
Red Chili Powder: 1 Teaspoon
Aamchur Powder: 1 Teaspoon
Lemon juice: a few drops
Water: as required
Fresh Coriander leaves: chopped, 1 tablespoon
Water: As required
Heat oil in a pan, add cumin seeds, fennel seeds, bay leaf, cloves, cardamom, cinnamon stick. Roast for 30 seconds.
Add onion and fry till onions are golden brown.
Add ginger, garlic, chili paste and tomatoes. Fry for 2-3 minutes or till tomatoes are cooked.
Wash the chopped vegetables and drain the water.
Add the washed vegetables, salt and Turmeric powder in the pan. Mix well. Sprinkle a few drops of water and cover the pan. Let it cook for 12-15 minutes or till veggies are almost cooked.
Add coriander powder, cumin powder, mustard powder, red chili powder, aamchur powder and lemon juice. Mix everything well. Add ¼ cup of water and let it cook for another 5 minutes or till all vegetables are completely cooked.