Spicy vegetables

First of all, it is necessary to prepare all the products for the dish. Peel all vegetables, rinse with cool water and dry on a paper towel. Divide the cauliflower into small inflorescences, cut the green string beans into cubes no longer than 3 cm long, and cut the carrots into circles or cubes of medium size.

Then boil the cabbage, carrots and string beans in a steamer until half cooked and set aside.

Cut onion into half rings. In Bulgarian pepper, cut off the stalk and remove the seeds, and then cut it into strips. Peel the ginger and grate it on a coarse grater. Put the garlic on a board and press it down with the flat side of the knife so that the juice goes from it.

Pour vegetable oil into a wok frying pan (or any deep frying pan with high sides), heat it. In a hot frying pan, throw grated ginger, crushed garlic cloves, chopped onions and sweet pepper. Over high heat, stirring constantly, fry the vegetables until golden brown and crispy consistency.

Next, add tomato paste and all the necessary spices to the pan: ground coriander and cardamom, turmeric, red hot pepper and garam masala powder. Mix all the ingredients together thoroughly.

Bring the tomato sauce to a boil, then put the boiled vegetables in the pan: cauliflower, carrots and string beans. Mix the vegetables and season the dish with salt to taste.

Add dry fenugreek leaves and cover the pan with a lid. Reduce the heat to a minimum and simmer the vegetables together with the spices for about 5 more minutes.

That's it! Spicy vegetables with spices are ready! Transfer them to a plate and serve them to the table.

Bon appetit!