How to Make Mixed Vegetable Dry-Fry
This tasty, spicy and healthy dry-fry dish is easy to prepare. The recipe is quite flexible, and you can add any vegetables of your choice or whichever vegetables you happen to have on hand. Adding loads of vegetables makes this dish not only healthy but colorful, too. Serve with chapati, roti or rice.
Also, this dish comes with a twist: Typically, stir-fries are prepared with spice powders, but in this recipe, we use sauces to impart special flavor.
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- 1/2 cup carrots, washed and chopped
- 1/2 cup fresh beans, washed and chopped
- 1/2 cup potato, washed, peeled and chopped
- 1/2 cup capsicum, washed and chopped
- 1/4 cup green peas, fresh or frozen
- 1/2 cup broccoli
- 2 tablespoons butter
- 1 tablespoon ghee or clarified butter (optional)
- 1 teaspoon cumin seeds
- 1–2 bay leaves
- 1–2 cloves
- 1-inch-long cinnamon stick
- 1–2 cardamom pods
- 1/2 cup water, or as needed
- Salt, to taste
- 2 tablespoons tomato sauce
- 1 tablespoon green chili sauce
- 1 tablespoon pepper powder, or as needed
- 1/2 teaspoon garam masala powder
- 1 tablespoon kasuri methi or dry fenugreek leaves
- 1/4 cup fresh coriander leaves
- Wash and chop the potato, capsicum, carrot and beans. Set aside.
- Keep the green peas and broccoli ready.
- In a pan, heat the butter and ghee or clarified butter (if using). Splutter the cumin seeds and then add the bay leaves, cinnamon stick, cloves and cardamom pods. Fry for 1 minute.
- Add all of the vegetables except capsicum and broccoli. Fry for 1 minute.
- Add 1/2 cup of water and salt to taste, close the lid and cook over low flame.
- When the vegetables are half cooked (about 10 minutes), open the lid and add capsicum and broccoli. Fry for 1 minute.
- Add the tomato sauce, green chili sauce and pepper powder. Mix till the vegetables are well coated with the spices and sauces. Close the lid and again cook for 10 more minutes or till vegetables are well cooked (but not mushy).
- Add garam masala powder and kasuri methi (dry fenugreek leaves). Mix well. Adjust salt if necessary.
- Add fresh coriander leaves. Mix well. Switch off the flame.
- Serve hot with chapati, roti or rice.
- The choice of vegetables is open-ended. Add any vegetables you prefer (e.g., baby corn, red capsicum, green capsicum, mushrooms, etc.).
- You can replace green chili sauce with green chili. Adjust the number of chilies as needed.
- Paneer or tofu can also be added to this fry.
- Do not overcook the vegetables. They should be crunchy.
- I chop my vegetables lengthwise for this dish, but you can also cube the vegetables.
- You can add onion and/or garlic, if you like.
- Using butter and ghee will enhance the flavor, but you can use oil instead.
- The capsicum and broccoli are added later in the recipe in order to prevent them from becoming mushy.
- Do not add too much water to cook vegetables. They will turn mushy.