|Red chilies||2 , seeded and chopped|
|Garlic||2 Clove (10 gm), crushed, minced|
|Ghee||30 Milliliter (2 Tablespoon)|
|Garam masala||15 Gram (1 Tablespoon)|
|Mustard seed||1 Teaspoon, crushed|
|Ground coriander||1 Teaspoon|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Onions||2 Medium, chopped|
|Potato||1 Large, peeled and cubed|
|Mixed prepared vegetables||1 Pound (450 Grams, Such As: Cauliflower Florets/Flowerets; Green Beans, String Or Snap, Stringed And Sliced; Shelled Peas, Washed Spinach, Tough Stems Removed)|
|Ripe tomatoes||2 , peeled, chopped|
|Water||8 Fluid Ounce (1 Cup, 225 Milliliter)|
1) Heat ghee or oil in a wok. Fry chillies and garlic along with other spices. Add lime juice to the mixture and cook for 5 minutes.
2) Increase the heat, add the onion and cook till it browns.
3) Add the vegetables, water and seasoning. Simmer for 20 minutes, stir occasionally and cook uncovered till potatoes are tender. Reduce the quantity of liquid till almost dry.
4) Serve hot with rice or roti.