Monday, June 6, 2011

Kadai Vegetables

Serves: 4

French Beans - 10-12, cut into 1/4 inch pieces
Carrot - 2 medium, cut into 1/4 inch pieces
Cauliflower - 1/4 medium, separated into florets
Fresh green peas - 1/4 cup
Green bell pepper - 2 medium, cut into 1/4 inch pieces
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Dried red chillies - 4-5
Garlic - 10-12 cloves
Ginger - 2 inch piece
Green chillies - 3-4
Onion - 2 medium, sliced
Oil - 4 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Red chili powder - 1 tsp
Tomatoes - 3 large, roughly chopped
Salt - to taste
Garam masala powder - 1 tsp
Fresh coriander leaves - 3 tbsp, chopped

1. Grind the coriander seeds, cumin seeds and the red chillies coarsely
2. Grind the garlic, half of the ginger and the green chillies to a paste. Cut the remaining ginger into thin strips
3. Heat the oil in a wok and add the soarsely ground spice powder and saute until all the spices sizzile
4. Add the  onions and saute into golder brown. Add the garlic-ginger-green chilli paste and saute for another minute.
5. Add all the vegetables except the capsicum and stir. Cook, covered over low heat till the carrots are almost done. Sprinkle with water if necessary
6. Add the turmeric powder, coriander powder and chilli powder and stir-fry continously.
7. Add the tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water is dried up.
8. Add the capsicum and more salt if required. Cook for four or five mintes over low heat.
9. Sprinkle with garam masala powder and remove from heat. Serve hot garnished with ginger strips and coriander leaves.

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