(Yields 4 servings)
Ingredients:
1 tablespoon oil
2 teaspoon cumin seeds
1 dry red chilli broken in 2-3 pieces
1/2 cup onion chopped
2 tsp. ginger finely chopped
1/2tsp. black pepper powder
1 cup green beans coarsely chopped
1/2 cup carrots thinly sliced
2 cup cabbage shredded
Salt to taste
1 tablespoon coriander finely chopped
1/2 cup water
2 tablespoon tomato puree
1 tablespoon vinegar
Method:
Heat oil in a non-stick pan or work over medium heat.
Add cumin seeds and dry chilli and saute for 10 seconds. Add onion and ginger and saute for 10 minutes longer.
Add pepper, vegetables, salt, coriander and water.
Mix well, reduce heat, cover and cook for 15-20 minutes or until vegetables are tender.
Stir in tomato puree and vinegar.
Cover and cook for 5 minutes longer.
Variation: You may use other vegetables like zucchini, peas, or any other fresh vegetables.