In a small blender jar, add the ingredients for spice paste and make a fine paste
Heat oil in a medium pan. Add the spice paste and cook for 2-3 minutes stirring frequently. Add turmeric, red chili powder, cumin and coriander powder and mix well.
Add all cut vegetables and mix well. Add salt and 1 cup water. Once the water starts to bubble up, cover the pan and cook on medium low heat until all the vegetables are cooked tender. Usually takes around 10 minutes. Turn the heat off.
Garnish with cilantro and serve with warm Roti topped with sesame seeds. Tastes divine without any bread too!
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Notes
Fresh green chickpeas in the pods are seasonal and not readily available. I often use frozen green chickpeas that are already peeled from the pods come in handy for this recipe. You can also use fresh or frozen green peas instead of green chickpeas.
You can also substitute the flat Indian green beans with string beans that are available in most grocery stores.