This is my favorite quick stir fry vegetables with what ever few vegetables are available , apt for a school lunch box, without making the rotis or naans soggy.
I like to choose some okras, potatoes, carrots , very often as these vegetables are usually in plenty in my fridge. The attractive colour of the dish makes it very appealing and so appetizing to have with rotis.
A completely no fuss, easy dish to put together with available ingredients in the kitchen.
3 cups of assorted mixed vegetables like okras, potatoes, carrots.
2 tbsp oil.
Pinch of turmeric powder
1 tsp coriander powder
Pinch of cumin seed powder
salt to taste.
1/2 tsp of fennel seed powder.
1 tsp red chilly powder or chilli flakes.
Some curry leaves or coriander leaves to garnish.
1 tsp cumin seeds
1/2 tsp mustard seeds.
Wash, wipe dry vegetables and cut into cubes or slightly long pieces.
In a hot pan, add some oil, toast the cumin seeds, splutter the mustard seeds.
Add the vegetables, and all the other ingredients except the garnishing which can be added at the end.
Keep the flame on a medium to high in the beginning, quickly stirring all over the pan swiftly, then lower the flame to medium and do open sauteeing as we dont want the vegetables to get soggy by covering with lid.
Within 10 minutes the vegetables get done and do not add any water while cooking, the natural moisture in the vegetables is enough. This way the stir fry stays good and dry for a long time and tastes great.
Makes a great filling ingredient for tacos or burritos too.