The joy of eating and drinking together with satisfaction in a family gathering is different. I liked the awareness of washing the vegetables with vinegar-mixed water; it is a very important step in cooking. Gradually grating vegetables with different cooking times, like potatoes, carrots, and eggplant, helped maintain the right texture during cooking. I think the combination of oregano leaves and coriander leaves with soy sauce created a wonderful fusion in the taste of the stew. Usually, in this type of stew or curry, we are used to using hot spices or familiar local spices, where the use of oregano leaves is supposed to bring a completely different level of taste and aroma. And the variety of colors mentioned at the end of cooking—orange of carrots, red of paprika, and green of oregano—shows how tempting the food was to look at. This is a very healthy and great recipe for lunch with hot rice or light roti. 😊