Shobji Rezala (Vegetable Rezala)

Serves three to four people.

Ingredients:

• Diced cauliflower - 2 cups
• Carrots (1" cubes) - ¼ cup
• String beans (1" pieces) - ½ cup
• Potatoes (1" cubes) - ½ cup
• Diced broccoli - ½ cup
• Sweet peas - ½ cup
• Red peppers (1" pieces) - ½ cup
• Green peppers (1" pieces) - ½ cup
• Green chili - 5 to 6
• Whole cumin - 1 tablespoon
• Chopped onion - ½ cup
• Ginger paste - 1 tablespoon
• Garlic paste - 1 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Plain yogurt - 3 tablespoons
• Tomato sauce - 2 tablespoons
• Black pepper powder - ½ teaspoon
• Lime juice - 2 tablespoons
• Salt - as needed
• Sugar - 1 teaspoon
• Oil - ½ cup

Preparation:

• Clean and dry all the vegetables thoroughly.
• Marinate the potatoes and cauliflower with a little bit of salt.
• Heat oil in a pan and fry the potatoes and cauliflower lightly.
• Keep aside.

• Use the same heated oil to fry the onions and cumin.
• Stir in the ginger and garlic and fry for 1 minute.
• Add the string beans and carrots.
• Stir in the chili powder, coriander, black pepper and salt with a little bit of water.
• Add the red and green peppers and broccoli. Fry them for about 2 minutes.
• Mix in the potatoes and cauliflower.
• Keep covered over low heat for 5 to 6 minutes.

• Break up the yogurt with 1 tablespoon of water and pour into the vegetables.
• Add the tomato sauce, lime juice and green chili, and stir gently.
• Add some more water if the vegetables are not soft and tender.

• Once the water dries up, sprinkle over some sugar.
• Let it simmer for another 5 minutes before turning off the heat.