|Black eye beans||4 Ounce (125 Gram)|
|Carrot||1 Large, thickly sliced|
|Broccoli head||1 , cut into 8 small florets|
|Corn oil||6 Tablespoon|
|Onion||1 , sliced|
|Onion seed||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm)|
|Tomatoes||2 , sliced|
|Chili powder||1 Teaspoon|
|Green chilies||4 , thickly sliced|
|Chopped fresh coriander||1 Tablespoon|
Cook the black-eye beans in simmering water until soft.
Cook the potatoes and carrots in boiling salted water, then cut the potatoes in half.
Heat the oil in a karahi or wok, add the onion, onion seeds and curry leaves, followed by the garlic.
Stir-fry for about 2 minutes, then add the tomatoes, chilli powder and salt.
Stir-fry for a further 30 seconds.
Add the potatoes, carrots and broccoli florets, then the black-eye beans.
Continue to stir-fry for a further 3-5 minutes.
Add the green chillies and fresh coriander, cover with foil and simmer for a further 2 minutes.
Serve with accompaniments such as rice, naan or other Indian breads, dhaal and other vegetable dishes.