Quick Pressure Cooked Vegetables

Ingredients list for Quick Pressure Cooked Vegetables

• 2 medium Carrots
• 1/2 small Bottle gourd (lauki/doodhi)
• 10-12 French beans
• 1/4 small Cabbage
• 1/2 small Cauliflower
• 1 medium Potato
• 1 medium Tomato
• 1 medium Green capsicum
• 1 tablespoon Oil
• 1 Bay leaf
• 7-8 Black peppercorns crushed
• 1/2 teaspoon Roasted cumin powder
• to taste Salt

Method

1. Cut carrots, lauki, French beans and cabbage into one and a half centimeter pieces. Separate cauliflower into small florets. Cut potato into one and a half centimeter pieces and keep them soaked in water. Cut tomato into eight pieces. De-seed and cut.
2. Heat oil in a pressure cooker, add bay leaf and crushed peppercorns, stir-fry briefly. Add vegetables, roasted cumin powder, salt and mix well. Stir-fry for two to three minutes. Cover and cook under pressure for five to six minutes. Remove from heat.
3. Serve immediately.