Begin by preparing all your ingredients by chopping them and setting them aside.

In a sufuria/cooking pot add in your cumin seeds with oil and fry for 1 minute

Add in your chopped onions and fry until golden brown

Add in your crushed garlic and ginger together with dhania/parsley stems and cook for 2-3 minutes

Add in your chopped carrots with very little water, cover and let them cook for 5 minutes to soften

Add in chopped courgettes and the green bell peppers (green hoho) let them cook for 2 minutes. Do not allow them to overcook.

Add in the chopped tomatoes with the tomato paste

Add in the spices (black pepper, cumin powder, paprika, curry powder and salt). Mix and cover and let it cook for about 3-5 minutes on medium heat until the tomatoes form a thick paste

Add in your buttermilk/Maziwa Mala plus salt and sugar and mix together with the other ingredients. The sugar helps in reducing acidity in your meal caused by the tomatoes and tomato paste.

Add in 1/2 a cup of water followed by your pre-boiled ndengu (green grams). Cover and let it cook for 5 minutes.

Finally garnish with some dhania/parsley leaves and serve