Vegetable StirFry with Indian Spices

This vibrant stir-fry brings together the sweetness of carrots, the crunch of capsicum, and the heartiness of beans, all infused with aromatic Indian spices. Perfect for a quick weeknight dinner!

Ingredients

• 2 cups of mixed vegetables (carrots, beans, capsicum, sliced)
• 2 tablespoons of oil (vegetable or mustard oil)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds (optional)
• 1 medium onion, thinly sliced
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1-2 green chilies, slit (adjust to taste)
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish
• Lemon wedges for serving (optional)

Cooking Instructions

1. Heat the oil in a large pan or wok over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add the sliced onion and sauté until golden brown.
2. Stir in the minced garlic, grated ginger, and green chilies. Sauté for another minute until fragrant.
3. Add the mixed vegetables (carrots, beans, capsicum) and sauté for about 5-7 minutes, or until they start to soften but still retain some crunch.
4. Sprinkle in the turmeric and red chili powder. Stir well to coat the vegetables evenly with the spices. Season with salt to taste.
5. Cook for another 2-3 minutes, adjusting the cooking time based on your preferred crunchiness of vegetables.
6. Garnish with chopped cilantro and serve hot with lemon wedges on the side.

Flavor Profile

This stir-fry is a delightful medley of flavors. The warm spices infuse the vegetables, balancing sweetness from the carrots and capsicum with the spicy and savory notes. It's a bright and colorful dish that’s both comforting and invigorating!

Enjoy your cooking, dear! Let me know if you would like any alterations or have any questions!