Colorful Veggie Medley with Herb-infused Rice

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

2Heat oil in a large pan over medium heat.

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

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

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

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

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

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

9Add 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.

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