Ingredients:

1 carrot; 2 radishes; 1 medium size turnip; 100g beans; 6 ripe tomatoes; coriander leaves; 6 green chilies; mustard, salt to taste, a pinch of garam masala (mixed spice powder containing cinnamon, cloves , fennel seeds, cumin seeds), ½ tsp pepper powder.

Method:

Sauté vegetables:

          Peel carrot, radish and turnip. Cut carrot and radish into thin round slices. Cut turnip into small cubes and beans into 1 inch pieces. Slice the green chilies.

           Heat water with salt and baking soda. Then add the cut vegetables .Cover and cook for 10 minutes. Switch of the fire and leave for five minutes. Then drain. Heat oil. Add mustard and green chilies. Add the drained vegetables. Fry the vegetables for 10 minutes to 15 minutes, in high flame. Remove from fire.

Tomato sauce:

             Blend all the tomatoes in the mixie. Add ½ cup water. Heat a frying pan. Pour the tomato pulp. Bring to a boil. Stir and boil for 5 minutes.  Mix 1 ½ tsp of corn flour in ¼ cup water (without forming a lump). Add this mixture slowly to the boiling pulp. Boil in slow fire till the sauce thickens, slightly. Add salt and pepper. Remove from fire.

Dressing:

            Pour the sauce to a serving vessel. Dip (add) the sauté vegetables in them. Garnish with cut coriander leaves and top it with them thin slices of tomatoes. Sprinkle little (a pinch) garam masala and salt on top.