Ingredients: tomato,cumin powder (jeera),asafoetida (hing),coriander (dhania) leaves,carrot,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil,garam masala powder,green beans (french beans),mint leaves (pudina),red chilli powder,ginger,amchur (dry mango powder),ghee,green peas (matar),coriander (dhania) leaves,colocasia root (arbi),bottle gourd (lauki),green bell pepper (capsicum),potato (aloo)

Satsaagi Recipe - Sindhi Seven Vegetable Sabzi No Onion No Garlic, 2 Carrot (Gajjar) - diced,1 teaspoon Cumin powder (Jeera),1 Asafoetida (hing) - a pinch,2 sprig Mint Leaves (Pudina) - finely chopped,1/3 cup Bottle gourd (lauki) - diced,1 teaspoon Red Chilli powder,2 Green Chillies - slit,1 teaspoon Coriander (Dhania) Leaves,1 tablespoon Ghee,1 teaspoon Garam masala powder,2 teaspoons Ginger - finely chopped,10 Colocasia root (Arbi) - small ones,1/4 cup Green peas (Matar),1/2 teaspoon Cumin seeds (Jeera),1/4 cup Green Bell Pepper (Capsicum) - diced,2 Potatoes (Aloo) - diced,10 Green beans (French Beans) - cut into 1 inch,Sunflower Oil - to fry,1/2 teaspoon Turmeric powder (Haldi),2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Amchur (Dry Mango Powder),1/4 cup Homemade tomato puree, 50, Sindhi, To begin making the Satsaagi Recipe we need to cook the vegetables.
In a pressure cooker combine the peas, carrot, beans and lauki with some salt and 1/4 cup of water and pressure cook for one whistle.
Turn off the flame and immediately release the pressure.
Transfer the vegetables into a strainer and drain off the excess water.
Set aside to cool.
In the same pressure cooker yet add the washed whole arbi, add some water and pressure cook for about 4 whistles.
Turn off the flame and allow the pressure to release naturally.
Once the pressure has released, open the lid, drain off the excess water.
Peel the arbi and set aside.
Heat a kadai with oil, to deep fry the rest of the vegetables.
Firstly, deep fry the potatoes, until they turn into a light brown colour.
This will take about 3-5 minutes.
Once cooked place the potatoes on an absorbent paper to drain off the excess oil.
Next, deep fry the boil arbi, until they turn into a light brown colour.
This will take about 3-5 minutes.
Once cooked place the arbi on an absorbent paper to drain off the excess oil.Finally, deep fry the capsicum until crunchy.
This will take about 2-4 minutes.
Once cooked place the capsicum on an absorbent paper to drain off the excess oil.Getting ahead to bring the Satsaagi together.
Heat a skillet with ghee on medium flame, to this add the cumin seeds, asafoetida, ginger and green chilli and mix well.
Now add the salt and turmeric powder and allow it to cook for about 30 seconds.
To this add, the potatoes, arbi, capsicum, and mix.
At this stage add the boiled veggies, carrot, beans, peas, and lauki.
Now sprinkle some red chilli powder, cumin powder, amchur powder, garam masala, coriander powder  and mix well until the vegetables are evenly coated with the masala.
Finally top this satsaagi sabzi with tomato puree, mix and cover and cook for 2 minutes.Open the lid, turn off the flame, add the chopped mint and coriander leaves and transfer the satsagi into a serving platter.
Serve Satsaagi Recipe along with Phulka, Sindhi Dal, Aam Ka Achaar, for a comforting complete lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Sindhi_Satsagi_Recipe_Mixed_Sabzi_With_7_Vegetables_3_1600.jpg, 22