Colorful Veggie Medley with Herb-infused Rice

1.Wash and chop all the veggies - potatoes, cabbage, brinjal, carrots, okra, beetroot, capsicum, and beans.

2.Heat oil in a large pan over medium heat.

3.Add the chopped potatoes, cabbage, brinjal, carrots, okra, beetroot, capsicum, and beans to the pan.

4.Season the veggies with salt, pepper, and your favorite spices. Stir well to combine.

5.Cook the veggies until they are tender but still slightly crisp, stirring occasionally.

6.Meanwhile, prepare the herb-infused rice by washing the rice and soaking it in water for 15 minutes.

7.In a separate pot, heat oil and add finely chopped mint and cilantro. Saute for a minute until fragrant.

8.Drain the soaked rice and add it to the pot with the herbs. Stir to coat the rice with the herb-infused oil.

9.Add water, salt, and any additional spices to the rice. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and fluffy.

10.Serve the colorful veggie medley alongside the fragrant herb-infused rice. Enjoy!