Prepare vegetables as shown in the picture below. The potatoes must be in large chunks as we do not want them to get mushy. If your beans are over riped or not fresh enough, they will have threads on the sides. Ensure to remove them while cutting. Use Kambuzi chillies for the typical African flavour. However, this curry tastes yummy even without Kambuzi. Increase the quantity of read chilli powder if case you are not using Kambuzi.

Take oil in a pan and fry onions till they are translucent. Add tomatoes, ginger garlic paste and Kambuzi chilli. Add dhanajeera powder, chilli powder, turmeric powder and salt.

Combine everything very well and fry till oil releases. Add potatoes, beans and peas. Combine everything. Add about 1/4 to 1/2 cup water. (If you are using very fresh peas, add them when the veggies are cooked 50%. My peas were frozen and were not so fresh at the time of purchase, so they take time to cook. That's why I added them right in the beginning. Whatever type of peas they are, note that they must not get mushy during the process of cooking.)

Cover and cook on very low flame. Check frequently to ensure that there is enough water in it to avoid scorching. Add a little water at a time as and when needed. Do not add all water at once because more amount of water will make the potatoes mushy and the taste of the curry will be ruined. Cook till the potatoes and the beans are tender. If there is no curry in the end product, you may add a little water and boil till oil oozes. Your curry should look as shown in pic 2 and 3.

Serve with rotli and/or rice. However it tastes the best with regular rice.