Wash and chop 500 grams of mixed vegetables (carrots, beans, bell peppers, and cauliflower) into bite-sized pieces.
In a pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them crackle.
Add the chopped vegetables to the pan and sauté for 5-7 minutes until they are slightly tender.
In a small bowl, mix 3 tablespoons of honey, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, and 1/2 teaspoon of red chili powder. Stir well to combine.
Pour the honey mixture over the sautéed vegetables and mix well. Cook for another 5 minutes, stirring occasionally.
In a separate pan, dry roast 2 tablespoons of sesame seeds until they turn golden brown. Be careful not to burn them.
Sprinkle the roasted sesame seeds over the honey-glazed vegetables and mix well.
Garnish with chopped coriander leaves and serve hot with roti or rice.