March 15, 2015

Instant Mixed Vegetable Fry

With whatever leftover vegetables in stock in refrigerator this stir fry can be made and it tastes very delicious to have with both chapathis and rice as side dish. This vegetable stir fry is also very comfortable for Lunch box..


Recipe to make Instant Vegetable Fry:

Choose any vegetable like onion, tomato, green peas, capsicum,  potato, cabbage, egg plant, beans etc., whatever in hand.

Chop the vegetables into dices.

 

 

 

 

 

 

 

 

 

 

 

Heat a heavy  bottomed pan with 4 tb spoons of oil.

Add a tea spoon of cumin seed or fennel seed.

After they splutter add some chopped onions. Fry onions, peas and tomatoes one by one. Then add turmeric powder and 2 tea spoons of red chilli powder or sambhar powder.

Add all the vegetables and stir well.

Just sprinkle handful of water and keep the flame in low and close the pan with a lid.

Let it get cooked for 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Then take off the lid and fry the cooked vegetable for 5 more minutes.

Garnish with coriander or mint or curry leaves and serve. 

Garam masala powder can also be added if you want it to be more spicy.



 

 

 

 

 

 

 

 

 

 

 

 

Note:

The taste of the curry can be differently flavoured every time you make by adding chopped ginger and garlic or adding a pinch of garam masala powder or adding some kasuri methi leaves.




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3 Comments
Comments
  1. Just a small doubt... Will the vegetables get cooked in 10 mins?

    ReplyDelete
    Replies
    1. Yes definitely. Already they would have been half cooked when you fry them in the beginning and when you cook them with the lid they get well boiled

      Delete
    2. Yes definitely. Already they would have been half cooked when you fry them in the beginning and when you cook them with the lid they get well boiled

      Delete