Spicy Diced Vegetables - cooking recipe

Ingredients

2 carrots
2 potatoes, Large
2 tomatoes
250 g green beans
2 tablespoons vegetable oil
2 teaspoons black mustard seeds
2 onions, finely chopped
2 garlic cloves, chopped
1 teaspoon fresh ginger, finely chopped
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon garam masala
salt

Preparation

Peel carrots, potatoes and tomatoes and dice.
Trim beans and cut into small pieces.
Heat oil in a heavy based saucepan and fry mustard seed until they pop, add onion, garlic and ginger and fry stirring frequently until onion is golden.
Stir in turmeric, coriander, cumin and chilli powder and fry for a few seconds then toss in vegetables until coated with spices and oil.
Add salt to taste.
Add 3 tablespoons water, cover and cook for 15minutes or until vegetables are tender.
Stir gently every 5 minutes and add a little more water if necessary.
Sprinkle with garam masala just before end of cooking.
Serve with rice or bread of your choice.