Kadai Vegetables

Ingredients list for Kadai Vegetables

• 10-12 Freench beans cut into ¼ inch pieces
• 2 Carrots cut into ¼ inch cubes
• 1/4 medium Cauliflower separated into florets
• 1/4 cup Green peas
• 2 medium Green capsicums cut into ¼ inch cubes
• 1 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 4-5 Dried red chillies
• 12-15 cloves Garlic
• 3-4 Green chillies
• 2 one-inch pieces Ginger
• 4 tablespoons Oil
• 2 medium Onions sliced
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 1 teaspoon Red chilli powder
• 3 large Tomatoes roughly chopped
• to taste Salt
• 1 teaspoon Garam masala powder
• 3 tablespoons Fresh coriander leaves chopped

Method

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

Nutrition Info