Boil the vegetables in advance, but temper them in oil only at the time of serving to retain the crunchy taste & look.
Ingredients
- 1 potato – cut into ½” pieces
- 8-10 french beans – cut into ½” pieces
- 1 carrot – cut into ½ cubes
- ½ cup shelled peas
- ½ cup cauliflower – cut into small flowerettes
- 1 capsicum – cut into 1” piece
- 1 onion – cut into 4 pieces & leaves separated
- 1 tomato - cut into 4 pieces
- 1 tsp salt, ¾ tsp red chilli powder
- 2 tsp dhania powder, ½ tsp jeera (cumin seeds)
- 2 tsp salt
- 1” piece ginger – grated & squeezed through a muslin cloth to extract juice
- juice of 1 lemon
Instructions
- Boil potatoes, French beans, carrot, peas & cauliflower in 1 cup of water with ½ tsp salt. Cover and cook for 5 minutes, after the first boil. Do not over-cook the vegetables. Strain the vegetables after they get cooked. Leave in the strainer & keep it in the fridge.
- Cut capsicum into 1” pieces, onions & tomatoes into 4 pieces. Separate onion leaves. Keep aside.
- Extract juice of ginger & mix lemon juice in it. Keep in the fridge till serving time.
- At serving time, heat oil in a non-stick or a heavy bottomed kadhai. Add jeera. Cook till it turns golden.
- Add capsicum & onions. Stir fry for 2 minutes on medium flames.
- Add big pieces of tomato.
- Add dhania powder, red chilli and salt. Mix.
- Add the boiled vegetables. Sprinkle the ginger-lemon juice.
- Stir fry for a few minutes. Serve immediately.