Assorted Green Vegetables

INGREDIENTS:

2 cups assorted vegetables chopped in chunks
(use zucchini, peas, clusterbeans, frenchbeans, bottle gourd, ridge gourd, cucumber, chawlibeans, etc.)
1 onion chopped
1 tomato chopped
1 capsicum chopped
1 stalk curry leaves
1 tsp. coariander 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

DIRECTIONS:

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.