THE PICKY EATER BLOG
Heat oil over medium/high heat and add mustard & cumin seeds. Let them fry in the oil until they “pop” (you’ll hear the popping/sizzling noise). Add hing, turmeric, cayenne (or green chile)
Stir the spices, and then add the veggies. Stir the veggies until the spices are evenly incorporated. Let the veggies cook, continually stirring for about 10 minutes. Add salt to taste in the last minute or so of cooking.
Serve with roti, daal and/or spiced yogurt.
Enjoy these tender and spice-filled veggies for lunch or dinner!