INGREDIENTS:
1 cup Potatoes.
2 cups Beet.
2 cups Carrot.
2 Cups Brinjal.
2 cups Broad beans.
2 cups Raddish.
3 cups Cauliflower.
1 cup tomatoes.
3 slitted Green chilis
1 tsp. turmeric powder.
1 tsp.cumin powder.
3 Red chilis.
1 tsp. kalojeera (kalaunji).
Salt.
Sugar.
1 tbsp. mustard oil.
1 bunch chopped coriander leaves.
METHOD:
1.Wash and chopped all the vegetables in almost equal sizes.
2. Heat oil in a kadai or pan. Add whole red chillis and kalaunji (kalojeera). When kalaunji starts spluttering add all the vegetables except cauliflower. stir in high flame for 5 minutes.
3. Now add Cauliflower,turmeric powder, cumin powder, slitted green chillis and salt. Cover it and reduce the flame to medium. Cook for about 15 minute with stirring and regular interval.
4.When the vegetables are cooked add 1 tsp. sugar and chopped coriander. Stir slowly and cover the pan and keep in low flame for 5 minutes.
Garnish with coriander leaves and serve hot with plain rice or chapatti.