Ajwain/ Carom seeds used in this mixed vegetable gives it a Mediterranean flavor.

Serves: 4 persons

Cooking time: 30 minutes Preparation Time: 15 minutes

Ingredients

• 1 cup carrots cut 1 inch long length wise
• 1 cup beans cut 1 inch long length wise
• 1 cup eggplant cut 1 inch long length wise
• 1 cup sliced onions
• 1 cup tomatoes cut 1 inch long length wise
• 1 teaspoon carom/ajwain seeds
• 1 teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ¼ teaspoon chilli powder
• 1 tablespoons Vegetable/Sunflower oil
• Salt to taste

Method

Cook the carrots and beans. See Cooking Vegetables

Heat oil in a wok/frying pan; add ajwain seeds, onions and sauté until soft and tender.

Add the eggplant and sauté until cooked to tender.

Add turmeric powder, tomatoes, garam masala, chilli powder, cooked carrots and beans, and salt, sauté for few minutes until the tomatoes are cooked to tender. Leaving the tomatoes half cooked heightens the flavor

Add chopped coriander leaves and serve hot with phulka’s and hot gujarati khadi

Filed under: Gujarati, North Indian

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