Masala stir fry with the goodness of colorful exotic veggies to serve with hot phulka. Spices are sauteed along with onion - tomato mixture ground into fine paste to the veggies and cooked in a low flame to get a flavorful dry curry. Very healthy and colorful as it is loaded with 8 varieties of veggies.
1 Big Onion, Chopped into cubes
1 Yellow Bell Pepper, Chopped into cubes
1 Red Bell Pepper , Chopped into cubes
1 Green Bell Pepper, Chopped into cubes
1/2 Cup Peas
1/4 Cup Sweet corn kernels
8 Broccoli florets
1 Green Zucchini, Chopped into cubes ( Small sized )
1/2 Tsp Cumin / Jeera seeds
1 Onion, chopped
1 Big Tomato, chopped
1 Bay leaf
1/2 inch Cinnamon stick
1/2 Tsp Chilli powder
1/2 Tsp Cumin / Jeera powder
Salt to taste
2 Tsp Olive oil
Heat 1 Tsp in a pan and add bay leaf followed by cinnamon and elachi.
Saute and add the chopped onion.
Saute for half a minute and add the chopped tomatoes followed by red chilli powder and cumin powder.
Cook till the tomatoes turns soft and remove from the flame.
Cool and grind into fine paste and keep aside.
Heat the remaining oil in a pan and add jeera followed by onion cubes.
Saute till it turns translucent and add the remaining veggies.
Mix well and cook it for 3 - 4 minutes in a low flame.
Now add the masala paste along with salt and half a cup of water.
Mix well and cook till the veggies gets cooked.
Once the mixture gets dry consistency, remove from the flame and serve hot.
Serving Options :
Serve hot with phulka.