Cauliflower and Carrot Stir-fry

Method

1. First, wash all the vegetables except the tomatoes and cut them into small pieces. Wash the tomatoes, dice them into small cubes, and set aside in a separate bowl.
2. Heat 2 tablespoons of oil in a pan and add diced onion. When the onion turns lightly golden, add turmeric and chili powder and stir. Add all the vegetables, stir well, pour in about 1 cup of water, and cover. The vegetables will cook through and the liquid will evaporate within a few minutes. Season with salt to taste. Add the diced tomatoes and a few green chilies split down the middle, and cook for another 3–4 minutes. Remove from the heat and serve hot.