1 lg. onion, chopped
2 lg. tomatoes, cut into 1 inch cubes
1/2 lb. broccoli, cut in pieces
1/2 stick butter
1/2 tsp. garlic/ginger paste
2 tbsp. tomato puree
2 bell peppers, seeded & cut into 1 inch cubes
1/2 lb. cauliflower, cut into cubes
1 tsp. red chili powder
2 tbsp. white vinegar
Salt & freshly ground pepper to taste

Prepare vegetables and in wok or heavy skillet, melt butter and stir-fry vegetables until translucent. Add all the remaining vegetables and stir-fry for about 5 minutes. Add the spices with the vinegar. Stir in the tomato puree. Simmer for 5 minutes. Season to taste and fresh ground pepper. (NOTE: While recipe is traditional, you may substitute any vegetables of your choice and follow same steps.)