Pachrangi Sabzi

Ingredients

• Cut the following vegetables lenghtwise to match each other:
• Capsicum (Simla Mirch), cut lengthwise 125 g
• Carrots , cut lengthwise to match the capsicum 125 g
• Egg  plant cut lenghtwise 125 g
• Potatoes 250 g
• Cauliflower 250 g
• Oil 1/2 cup (120 g)
• Cumin (Jeera) seeds 1 tsp
• Asafetida (Heeng) 1/8 tsp
• Finely chopped ginger 1 tbsp
• Powdered coriander (dhania) seeds 4 tsp
• Powdered red pepper 1 tsp
• Fennel (Saunf) seeds 1 tsp
• Turmeric (Haldi) 1/2 tsp
• Garam masala   1/2 tsp
• Powdered dried mango (Amchoor) 2 tsp
• Yogurt (dahi), beaten till smooth 1/2 cup (100 g)

Preparation

• In a heavy based saucepan, heat the oil and add thecumin seeds and the asafoetida.

• When the seeds begin to splutter, add the ginger and saute till a light brown and add the five vegetables,and stir fry over high heat till a little glossy.

• Add the coriander, red pepper, fennel seeds, turmeric,`garam masala' and lower the heat and let cook, covered, stirring a few times to ensure that the vegetables do not scorch. Cook till the vegetables are cooked through.

• Add the yogurt and the mango powder, and stir fry over medium heat till the moisture dries up and serve.