Delicious Aloo Beans Carrot FryVeg

1

Heat the ghee in a pan. Add cumin seeds and let them sizzle, then add the minced garlic and chopped onion. Sauté until fragrant but not browned.

2

Add a pinch of hing (asafoetida), salt, and turmeric powder. Stir well.

3

Add the chopped carrots, beans, and potatoes. If necessary, you can add a small splash of water to help with the cooking process.

4

Add the soaked chana dal to the pan with the vegetables.

5

Place a lid on the pan and let the mixture simmer until the vegetables are tender and the dal is cooked.

6

Once the vegetables are almost cooked, add the green chilies, chili powder, coriander powder, and a pinch of garam masala. Stir to coat the vegetables evenly.

7

Sprinkle the amchur (dry mango powder) over the vegetables and stir to combine.

8

Cover the pan again and let it simmer for another 3–4 minutes to allow the spices to absorb into the vegetables and for the moisture to evaporate.

9

Stir in the chopped capsicum and fresh coriander leaves.

10

Switch off the flame. Serve hot with soft chapathis.