Vegetable Medley Recipe
Ingredients
| Green peas | 200 Gram | |
| French Beans | 200 Gram | |
| Carrots | 200 Gram | |
| Cabbage | 200 Gram | |
| Tomato sauce | 4 Tablespoon | |
| Macaroni | 1 Cup (16 tbs), boiled | |
| 1" pc. ginger | ||
| Garlic | 10 Gram (Chop:) | |
| Onions | 2 (Chop:) | |
| Oil | 4 Tablespoon (Chop:) | |
| Salt | To Taste (Chop:) | |
| Chilli powder | 1/2 Teaspoon (Chop:) | |
| Jeera powder | 1 Teaspoon (Chop:) | |
| Green chillies | 2 (Chop:) | |
| Capsicums | 2 (Chop:) | |
| Tomatoes | 3 (Chop:) | |
Directions
Shell peas, cut beans and carrots into even pieces.
Shred cabbage.
Fry onions till soft in 2 tbs oil, add ginger, garlic, chillies and tomatoes and cook a few minutes.
Add salt, chilli and jeera powders, beans, carrots, peas and 1 cup water and cook till vegetables are half done.
Add 2 tbs oil and cabbage, macaroni, capsicum and tomato sauc Stir and cook till the vegetables are done and a little gravy formed.
Add a little water if necessary.
Shred cabbage.
Fry onions till soft in 2 tbs oil, add ginger, garlic, chillies and tomatoes and cook a few minutes.
Add salt, chilli and jeera powders, beans, carrots, peas and 1 cup water and cook till vegetables are half done.
Add 2 tbs oil and cabbage, macaroni, capsicum and tomato sauc Stir and cook till the vegetables are done and a little gravy formed.
Add a little water if necessary.
Chef
