Grind onion and saute in vegetable oil in a saucepan.

Carrots cut into slices or halves with a thickness of 0.5 cm is Added to the skillet and saute together with onions, stirring occasionally. Meanwhile, cut the squash and zucchini slices and halves. Add to the saucepan.

Cook for about 5 minutes. Then pour a little water (100-120 ml), add to taste dried mint, crushed garlic, sugar, salt, and pepper. Simmer 7 minutes, then add lemon juice and cook until the vegetables are soft. The dish is very tasty both hot and cold.