Ingredients vegetarian 4 servings

• 100 g. Cauliflower florets, washed & cut into edible size
• 100 g. Peas, shelled & washed
• 100 g. Capsicum, washed & cubed
• 2 Potatoes, medium size, peeled, washed & cubed
• 3-4 Tomatoes, washed & cubed
• 4-5 cloves Garlic, crushed
• 5-7 Green Chillies, washed & slit 
• 1/2 tsp. of Methi seeds, roasted
• 3/4 tsp. each of Rai, Jeera, Saunf, Kalaunji seeds, raosted
• Salt to taste
• Cooking Oil

Directions

1. Grind the roasted methi, rai, jeera, saunf & kalaunji seeds & set aside
2. In a kadai, pour some cooking oil. When it becomes quite hot, add the green chillies and let it fry for a few seconds.
3. Add potatoes & fry them well on slow fire.
4. Add the rest of the vegetables & stir them for a bit.
5. Add the paanch phodan masala, salt & stir well so that the vegetables are well covered with the masala.
6. Keep stirring for a bit. Cover the kadai with a lid & place some water on it. Pour the water on the lid into the kadai to prevent the vegetables from sticking to the bottom of the kadai & stir the vegetables. When cooked , remove from fire.

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