Ingredients:

4 cups cut vegetables of your choice
2 tps. ghee or cooking oil
1/2 tsp. cumin
1/2 tsp. black mustard seeds
1/4 tsp. ajwan
1/2 tsp. garam masala powder or cayenne
1/4 tsp. turmeric
1 pinch hing (asafoetida)
1/4 tsp. salt

Wash, trim and cut the vegetables into small pieces.

Heat a deep frying pan on medium heat and add the oil or ghee, then the cumin seeds, mustard seeds, ajwan, and hing. When the seeds pop, add the garam masala or cayenne and turmeric. Stir briefly, then put in the veggies and salt. Stir until they are evenly coated with the spices.

Turn down to low heat and cover. Stir after 5 minutes. Continue cooking on low for another 10-15 minutes or until the veggies are at their desired tenderness.

This recipe is good for all doshas. Pitta constitutions should decrease the cayenne and mustard seeds.

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