You need: Thin Long or small round purple brinjals, 3 small florets of broccoli (even if you are not a fan), 1 medium capsicum, 2 ripe red tomato , peas, parsley, small red chillies, a few methi seeds and half a teaspoon of mustard seeds, turmeric powder and salt to taste. Olive oil.
Wash all vegetables. Dice brinjals, capsicum, tomatoes into slim, even sized pieces abt an inch long. Slit chillies into two, lengthwise. Separate broccoli into small pieces, lengthwise. Shell peas into enough water to cover them.
Heat olive oil in a pan, (don’t scrimp on the oil, this is not a calorie watchers recipe), add mustard, then methi, finally chilies.
Add diced veggies, stir well, add turmeric powder, salt.
Fry for a few minutes, remove peas from water and add.
Cook till done, stirring frequently so that it doesn’t catch at the bottom of the pan.
Add parsley chopped fine.
Cover and turn off the stove.