Peel, wash and cut potatoes and carrots into half inch sized cubes. String, wash and cut French beans and broad beans diagonally. Wash and slit brinjals into two. Peel, wash an thinly slice onions. Peel, Wash and grind ginger and garlic to a fine paste. Wash and drain green peas.
Clean, wash and chop fresh fenugreek leaves and coriander leaves. Remove stems, deseed and chop green chillies.
Heat oil in a handi, add onions and saute till light brown. Add green chillies, ginger-garlic paste and saute for a minute. Add red chilli powder, turmeric powder, salt and mix.
Add yogurt and stir-fry for two to three minutes.
Add all the vegetables and simmer, covered, till the vegetables are cooked.
Add fenugreek leaves, coriander leaves and garam masala, stir and cook for three to four minutes.
Serve hot with Hyderabadi parantha or any other Indian bread of your choice. |
