Vegetable Masala

2 potatoes, peeled and cubed

1 carrot, chopped

10 French-style green beans, chopped

1 quart cold water

½ cup frozen green peas, thawed

1 teaspoon salt

½ teaspoon ground turmeric

1 tablespoon vegetable oil

1 teaspoon mustard seed

1 teaspoon ground cumin

1 onion, finely chopped

2 tomatoes - blanched, peeled and chopped

1 teaspoon garam masala

½ teaspoon ground ginger

½ teaspoon garlic powder

½ teaspoon chili powder

1 sprig cilantro leaves, for garnish

Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.

In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.

Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.