Fried Mixed Vegetables

Ingredients

100g French beans, cut 4cm lengths
75g cauliflower, cut into florets
50g asparagus, cut 4cm lengths
50g tomatoes, chopped coarsely
50g carrots, cut into matchstick-size strips
3 shallots, sliced lengthwise
1 tsp chopped garlic
2 tbsp oil
1/2 tsp mustard seeds
6 curry leaves
1/2 tsp salt
75g grated coconut, mixed with 100ml water and squeezed out for santan

Mix into paste with 1 tsp water:

1/2 tsp chilli powder
1/4 tsp turmeric powder

Method

Heat oil in a wok and fry mustard seeds and curry leaves for one to two minutes; keep stirring until seeds pop up. Add shallots and garlic and fry till soft.

Stir in chilli and turmeric paste and add tomatoes. Fry till heated through. Add santan and bring to a boil. Stir in all the vegetables.

Cook for four to five minutes or till vegetables are cooked but still crisp. Add salt and simmer for one to two minutes. Serve immediately.


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