Ingredients:
Green Beans – 50 gms, trimmed, cut into one inch pieces
Spring Onions – 1/2 bunch, white part only, chopped
Garlic – 1 tblsp, chopped
Ginger – 1/2 inch piece, peeled, chopped
Zucchini – 1/2, diced
Carrot – 1/2, peeled, diced
Potato – 1/2, peeled, diced
Tomato – 1, small, chopped
Cauliflower Florets – 1/2 cup
Oil – 1/4 cup
Red Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Green Chillies – 1, chopped
Dry Red Chillies – 2, broken in half
Coriander Leaves – 2 tblsp, chopped
Yogurt – 1/2 cup, plain, whisked
Water – 3/4 cup
Salt as per taste
Method:
1. Heat oil in a large pan.
2. Saute the ginger and garlic for 20 to 30 seconds.
3. Add the spring onions and saute for another 30 seconds.
4. Add the green beans, zucchini, carrot, potato, cauliflower and stir-fry for a minute.
5. Add red chilli powder, turmeric powder, tomatoes, green chillies, red chillies and coriander leaves.
6. Stir and cook for a minute more.
7. Add the yogurt and pour the water.
8. Add salt as per taste and bring the mixture to a boil.
9. Reduce flame and simmer for 5 minutes or till the vegetables are cooked and all water has evaporated.
10. Transfer to a serving bowl.
11. Serve hot.
image credit: http://www.flickr.com/photos/johnlebl/430644203/
