DIWANI HANDI

Ingredients
Potatoes 3 medium sized
Carrots 3 medium sized
French beans 10-12
Broad beans (sem ki phalli) 10-12
Brinjals 4-6 small sized
Onions 2 medium sized
Ginger 1½ inch piece
Garlic 10 cloves
Green peas (shelled) ½ cup
Fresh fenugreek leaves ½ bunch
Fresh coriander leaves a few sprigs
Green 2 – 3
Oil 3 tbsps
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Salt to taste
Yogurt 2 tbsps
Garam masala ½ tsp

Method
1. Peel, wash and cut potatoes and carrots into half inch sized cubes. String, wash and cut French beans and broad beans diagonally. Wash and slit brinjals into two. Peel, wash and thinly slice onions. Peel, wash and grind ginger and garlic to a fine paste. Wash and drain green peas.
2. Clean, wash and chop fresh fenugreek leaves and coriander leaves. Remove stems, de-seed and chop green chillies.
3. Heat oil in a handi, add onions and sauté till light brown. Add green chillies, ginger and garlic paste and sauté for a minute. Add red chilli powder, turmeric powder, salt and mix.
4. Add yogurt and stir-fry for two to three minutes.
5. Add all the vegetables and simmer, covered, till the vegetables are cooked.
6. Add fenugreek leaves, coriander leaves and garam masala, stir and cook for three to four minutes.
7. Serve hot with Hyderabadi parantha or any other Indian bread of your choice.