Aubergine and peas
Aubergine, peas and potatoes
Aubergine and spinach
Cauliflower and peas
Cauliflower and thinly sliced carrots
Brocolli and peas
Potatoes and onions
French beans and aubergine (and potatoes)
Cabbage and carrots and red peppers

cut vegetables to about 1/2" to 3/4" pieces and wash and keep ready
cabbage cut into long thin slithers
carrots and red peppers cut into 2 inch long thin slithers

Stage
1.	Cooking Oil
2.	Geera
	Mustard seeds
3.	Turmeric powder
	Chilli powder
	Dhana jeera powder (curry powder)
	Salt
	Sugar
4.	Green dhania

1.	Heat 1/2 to 3/4 of a tea cup of oil.
2.	Add one and a half hip tea spoons of Jeera, and half a tea spoon of mustard seeds, to the hot oil.
	Wait until this gets brown to dark brown.
3.	Add the vegetables and put the lid down quickly and shake the pot well.
	A minute or two later stir well with a wooden spoon, with the gas flame moderately low.
4.	Add Termeric powder (level tea spoon), chilli powder (1/2 tea spoon),
	dhana jerra powder (two hip teaspoons), and a level teaspoon of salt and sugar.

Stir well, adding a little water (about half a cup)
On low gas let this cook with the lid on for half an hour.
Keep trying a little piece to see if it is cooked.

When cooked, add chopped-up green dhania, stirring it in well and turn off the gas.

Its ready to eat immediately, later, or the next day.

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