- 2 diced Tomatoes
- 1 chopped Onion
- 1 chopped Cauliflower
- 1 sliced Corjet
- 200g peeled and diced Potatoes
- 50g Butternut cut into chunks
- 1 chopped Eggplant
- 2 peeled and chopped carrots
- 100g peas
- 50g chopped French Beans
- 1 red chilli, deseeded and sliced
- 15g chopped Coriander
- 3 sliced Garlic Cloves
- Finely chopped Ginger
- 1 tsp of salt.
- Ufuta Pure Vegetable Cooking Oil
Boil the peas for 10 minutes until slightly soft
Put the sliced garlic and chopped ginger in a mortar and use a pestel to crush them. Mix the carrots, butternut, eggplant, corjet and french beans in one bowl.
Heat oil in a sufuria. Fry onions until golden brown. Add the crushed ginger and garlic. Then put tomatoes and fry until it turns into a paste. Once that is done, add the boiled peas and potatoes and cook on low heat for 5 minutes.
Add the mixed vegetables and stir until ingredients are evenly distributed. Let it cook on low heat for 10 minutes. Add salt to the mixture. Stir and add the chopped coriander and red chilli.
Let it cook for 2 more minutes. Serve with rice or chapati.