Ingredients
Cabbage
Green Beans
Daikon Radishes
Potatoes
Cauliflower
Canola Oil
Kalonji (Nigella Seeds)
Salt
Turmeric
Green Chilies
Sugar
Cilantro
Preparation
Chop and rinse vegetables into edible sizes. Add turmeric and salt to the potatoes. Heat oil in a pan - maybe 2 tbs. Add kalonji once oil is hot - it should sizzle. Then immediately add 1-2 green chilies (make sure to slit them so the flavor goes in the oil). Also add in the potatoes and mix them around so the start to lightly cook on all sides and cover for about 1 minute(stirring occasionally). Then add remaining vegetables and stir. Add salt to taste (1/2 tsp at first) and a bit of turmeric and sugar (about the same amount of each). Then cover and turn down the heat to low. Allow it to cook for at least 20 minutes and stir occasionally (so it doesn’t stick to pan) until vegetables are soft. Taste to check salt and whether vegetables are fully cooked. Add full handful of chopped cilantro at the end and stir
