Bring a pot of salted water to a boil.

Add potatoes, green beans, and carrots to the boiling water.

Cover and cook for 5 minutes.

Remove the vegetables and rinse with cold water.

In a large skillet or pot, heat olive oil over medium heat.

Sauté the green chilies and onions until softened but not browned.

Add the grated ginger, minced garlic, salt, and pepper.

Sauté for 5 minutes, stirring frequently.

Add the blanched potatoes, green beans, and carrots to the skillet.

Stir well to combine all ingredients.

Cook over medium heat until the vegetables are tender, about 10 minutes.