Subz Khada Masala

Ingredients 

• 1/2 medium  bunch of fenugreek leaves, chopped
• Salt to taste 
• 10-12 French beans, blanched and chopped
• 1/2 cup shelled green peas, blanched
• 1 large carrot, peeled , blanched and chopped
• 3 medium potatoes, blanched and chopped
• 1/4 medium cauliflowers, separated into small florets blanched
• 3 tablespoons oil
• 1 inch ginger piece, cut into thin strips
• 5-6 garlic cloves, chopped
• 2 medium onions, chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 medium tomato, chopped
• 2 green chillies, slit
• 1 tablespoon chopped fresh coriander leaves 

Method

1. Sprinkle a little salt on the fenugreek leaves and squeeze out the excess water after fifteen minutes. Heat the oil in a kadai; add the ginger and garlic and sauté over medium heat for half a minute.
2. Add the onions and sauté for half a minute longer. Add the French beans, peas, carrot, potatoes and cauliflower. Stir and add the turmeric powder and chilli powder. Add the tomato, green chillies and coriander leaves.
3. Stir for a while and add the fenugreek leaves. Cook over low heat till the vegetables are cooked and the water has evaporated. Serve hot with rotis.