3 tbsp. cooking oil
1/2 tsp. black mustard seeds
1/2 tsp. cumin seeds
2-4 dried red chilies, whole
3-4 cloves garlic, peeled and crushed
1/4-1/2 tsp. chili powder
100 g/4 oz. carrots, scarped and cut into match stick strips
100 g/4 oz. French beans or dwarf beans, cut to the same length as the carrots
225 g/8 oz. potatoes, peeled and cut into matchstick strips
100 g/4 oz. finely shredded onions
3/4 tsp. salt or to taste
15 g/1/2 oz. fresh coriander leaves, including the tender stalks, finely chopped

Heat the oil in a wide shallow pan over medium heat. Add the mustard seeds and as soon as they begin to pop, add the cumin seeds and the red chilies.

Add the garlic and chili powder and immediately follow with all the vegetables and the onions. Add the salt; stir and cook for 2-3 minutes. Cover the pan tightly and reduce heat to minimum setting. Let the vegetables sweat for 20-25 minutes, stirring occasionally.

Add the coriander leaves and stir-fry the vegetables over medium heat for 1-2 minutes and remove from the heat.