Chop carrot, pumpkin and cucumber into medium (not too small) pieces. Cut the potatos into cubes. Chop green chilies into small piece and grate the two tomatoes.
On the other hand, chop onion and garlic, finely. Then, put oil in a wide pan. Add chopped onions and garlics. Saute for 3-4 minutes.
Add carrot and green chillies into pan. Saute then for a while. Then, add potatoes, zucchini, eggplant and beans. Put the grated tomatoes onto vegetables. Sprinkle salt and a teaspoon granulated sugar. Pour a glass of hot water. Stir softly with a wooden spoon. Close the lid of pan and leave to boil.
If the vegetables would not soften enough, you can add some more hot water while cooking.
When the meal starts boiling too much, turn down the bottom of stove and cook until vegetables are tender.
When the meal is ready, leave to cool. In Turkish cuisine, the meals with olive oil are not served hot. Serve warm or cold.
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