Ingredients
- Beans – 100 gm
- Beetroot – 1
- Potato – 1
- Tomato – 1
- Coriander leaves for garnishing
- Dried red chilli – 2-3
- Panchforon / Bengali 5 spice – 1/2 tsp
- Green chilli – as per taste
- Cumin powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Salt, Sugar
- Oil
- Ghee – 1 tsp
Cut all the vegetables longitudinally and they should be roughly of same size.
Heat oil in a pan. I have used a non stick pan and hated just a tsp of oil. Next add the panchforon and dried red chilli to the oil and let it splutter.
Add all the vegetables ( except the tomato) with a pinch of salt and turmeric and flip through.
Stir fry the vegetable with a sprinkle of water, if required. for 3-4 minutes. Puree the tomato with a green chilli and add it to the vegetable. Also add the cumin, coriander powder and mix well with the vegetable.
When the tomato puree dries up, add a splash of water and cook covered over medium heat till the vegetable are cooked.
Adjust the salt and sprinkle a pinch of sugar, if you like. Remove from heat and add a spoonful of ghee. Keep covered.
Serve with roti / paratha or toasted bread!!
