Kadai Vegetables

Ingredients list for Kadai Vegetables

• 10-12 French beans cut into ¼ inch pieces
• 2 medium Carrots cut into ¼ inch pieces
• 1/4 medium Cauliflower separated into florets
• 1/4 Fresh green peas shelled
• 2 medium Green capsicum cut into ¼ inch pieces
• 1 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 4-5 Dried red chillies
• 12-15 cloves Garlic
• 3-4 Green chilli
• 2 inch piece Ginger
• 4 tablespoons Oil
• 2 medium Onion sliced
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 1 teaspoon Red chilli powder
• 3 large Tomato roughly chopped
• to taste Salt
• 1 teaspoon Garam masala powder
• 3 tablespoons Fresh coriander leaves chopped

Method

1. Grind the coriander, cumin seeds and three red chillies coarsely. Grind the garlic, green chillies and half the ginger to a paste. Cut the remaining ginger into thin strips. Heat the oil in a kadai. Add the coarsely ground spice powder and sauté for a while. Add the onions and sauté till golden brown.
2. Add the garlic-green chilli-ginger paste and sauté for one minute. Add all the vegetables, except the capsicums, and stir. Cook, covered over low heat, till the carrots are almost done. Sprinkle a little water if necessary. Add the turmeric powder, coriander powder and chilli powder and stir-fry continuously.
3. Add the tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water has dried up. Add the capsicums and salt. Cook for four or five minutes over low heat. Sprinkle with garam masala powder. Serve hot, garnished with ginger strips and coriander leaves.

Nutrition Info