Courtesy of: Shazeyah

1 medium onion finely chopped
2-3 tablespoon vegetable oil
1cup cubed butternut
1cup cubed sweet potato
1 tsp crushed garlic
½ teaspoon whole cumin
¼ teaspoon tumeric
2 bunch herbs
2 tomatoes finely chopped
3 red chillie sliced of slivered (adjust accordingly)
1 teaspoon ajmo
Salt to taste

Saute onions in oil. Add jeera, garlic, butternut and sweet potato. Allow to pan fry slightly. Add herbs, ajmo, tumeric and tomatoes. Cook on medium to low heat. Once the herb reduces in size, add salt and chillies. Ready when all water is dried up. Herbs releases its own water.
Cooking time 15-20mins

Herbs cooking Options:

1. Add chopped herbs to your mutton curry. Throw in chopped herbs at the end of the cooking process.
2. Try it with chicken liver. Cook chicken liver in a chutney and thrown in chopped herbs at the end of the cooking process
3. Once pasta is boiled and strained, throw in chopped rocket, close the lid and serve.