Steamed Sprouts with Veggies

• 2 Cups Mung Sprouts
• 1/2 Cup Green Beans – Fine cut
• 1/2 Cup Carrots – Fine cut
• take 1/2 Cup Potato – Fine cut, unpeeled
• 1/2 Cup Onion – Fine cut
• 1/2 Cup Tomato – Fine Cut
• 1 Teaspoon Mustard Seeds
• 1/2 Teaspoon Turmeric Powder
• take 1/2 Teaspoon Red Chili Powder – (or cayenne pepper)
• 1 Teaspoon Garam Masala
• 1/2 Teaspoon Sea Salt – (or to taste)
• 1 Tablespoon Olive Oil

Instructions

1. Set aside sprouts and vegetables (diced) in separate dishes.
2. Heat oil in a thick-bottomed vessel on medium heat.
3. Sauté onions till they are almost golden brown, and then add turmeric.
4. Add vegetables and salt. Mix well, turn the flame to low, and cook for about 5 mins with the pan covered.
5. Stir gently every couple of minutes. Add chili powder, garam masala, and give it another stir.
6. Set IP to ‘Sauté’ mode and add oil; once the ‘Hot’ sign comes up, add mustard seeds and let them crackle.
7. Add the vegetables, turmeric, and salt, mix well. Add chili powder, garam masala, and give it another stir.
8. Set the lid on loosely (don’t tighten and lock it); every couple of minutes keep stirring the contents- do this for about 10 – 12 minutes.
9. Add sprouts, mix well and put the lid back on, repeating the process for 5 minutes.
10. Transfer to serving dish. Serve hot.