Ingredients

• 1 pound carrots
• 1/2 cup peas (fresh or frozen)
• 1 medium potato
• 1 small onion- chopped
• 1 small tomato- diced
• 2 teaspoon ginger- grated
• 1 green pepper (optional)
• 1 tsp turmeric powder
• salt to taste
• 1 tsp mango powder
• 1/2 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp corriander powder
• 1/4 cup cilantro (green dh.a.ni.a) for garnish and flavor
• 1 table spoon vegetable oil
• 1 nonstick wok or heavy pan with lid

Method

Wash all vegetables with cold water. Peel and then cut carrots into small 1/2 inch pieces.  Peel & then cut each potato into 12 small pieces. 

Pour oil into the pan, warm it and then add chopped onion. Ones onions are transparent, add turmeric powder, and cumin powder. After 10 seconds  add everything including vegetables and spices – except the cilantro. Cook them and stir them for about 5 minutes on medium heat. Then turn the heat to low and cover with the lid.

Cook for about 20 minutes, stir in between only occassionally to avoid burning on the bottom. Vegetable is fully cooked once you can mah the carrot of a potato with your finger (be careful- don’t burn yourself) Once done add corriander powder. Garnish with cilantro before serving. may serve with naan, Roti, or rice.