Spiced Mix veg in Spinach base

I have a colleague who travels with me everyday in Train. A very jolly person, he told me yesterday that his wife is a diet Expert and owns a Diet Parlor in Bristol. Amusingly, I asked him what a Diet Parlor is ? He then told me that its a place where Obese OR Unfit people are advised Special Diets by consultants. I was highly impressed and amused by the concept for a moment. But then, this also gave me a thought to ponder. Are we really that busy in our lives that we have to depend on dedicated advice from the experts. Why dont we move gradually investing little time frequently to research and get a grip on our health and bodies. 

My colleague told me her wife charges on a weekly basis and the amount he told me almost my months budget. Not that I am not in favor of taking health advise, but spending this much on skipping diets every month. Doesn't seem that much worth to me, plus I always believe that you are the only one who could decide the best for you and your family. It only asks a little time and right approach. Whats your take on this Ladies ???

Ingredients:

• 2 cups chopped Spinach 
• 1 capsicum, chopped 
• 1 large potato, chopped in cubes
• 1/2 cup green peas, shelled
• 1 Large onion, sliced lengthwise
• 1 tbsp Ginger-Garlic paste
• 1-2 dried red chillies, minced
• 1 tsp Cumin seeds
• 2 tsp red chili powder 
• Salt to taste
• 1 tsp Garam Masala
• 1 tbsp Oil 
• 1/2 tsp Coriander powder , turmeric
• Few sprigs of cilantro leaves 

Method:

• Heat oil in the Pan, add asafoetida and cumin seeds. When it starts spluttering, add chopped onion and sauté till brown.
• Add garlic and ginger and fry for a minute. Add all the spices except Salt and mix well.
• Now add all the chopped vegetables, and sauté uncovered for a minute. Do not add salt yet, we will add it after our spinach is wilted. This helps in getting crispier vegetables.
• Cook it covered for like 5-6 minutes on a medium flame, if it starts sticking, you can sprinkle some water over it.
• When it’s almost done, add chopped spinach to it. Churn everything well to mix and cook covered for next 2 minutes or till the spinach is wilted down.
• Finally add salt and cook uncovered on low flame for next 2-3 minutes, sprinkle some water of you want. Else you wont need it since spinach release some water by itself.

Throw in cilantro leaves for garnishing along with some Garam Masala on top. Enjoy hot.

Notes:

• I gave an extra “Tadka” to the Sabzi over the top. If you want to give an extra hot sizzle to this, heat 1 tsp Ghee in a pan, fry dried red chilies along with some black pepper and drizzle on top before serving. Keep it covered for a minute for it to absorb the flavours well and then serve hot.
• Since there is spinach added to this sabzi, the vegetables tend to get soggy while cooking. Hence the reason why I don’t add salt before spinach. Once the vegetables have cooked well, adding salt will give them the extra crunch they require.
• It is a very healthy side dish, which I often use as a filling for the Lunch Whole wheat rolls as well. Just add some base as Hummous or Green chutney and spread this sabzi for the healthy Chapathi roll.