Ingredients:
Carrots - 2
Cauliflower flowerets - 8 to 10
Green beans - 12 to 15
Green peppers - 2 small
Tomato - 1 small
Onions - 3
Green peas - 1/2 cup
PTI Cumin Seeds Whole- 1 tsp.
Ginger - 4 to 5 flakes
Tomato pulp - 2 tbsp.
Lemon juice - 1 tbsp.
PTI Red Chilli Powder - 1 tbsp.
PTI Coriander Powder - 1 tbsp.
PTI Pakistani Salt Powder - 2 tsp.
PTI Coriander Whole, chopped - For garnishing

Directions:
Cut all vegetables into thin 1-inch long pieces. Grate onions. Grind ginger and garlic to a paste. Roast cumin seeds till they pop. Add half of the onions and stir till lightly cooked. Add ginger-garlic paste, tomato pulp, lemon juice, chilli powder, coriander powder and stir on low flame till dry. Add carrots, cauliflower and green beans and a cup of water. Cover and let boil for about 5 minutes. Then add the green peppers, tomato, green peas and remaining onions. Let cook for another 5 minutes or till vegetables are tender. Add salt. Boil for a minute more. Serve hot, garnished with coriander leaves.