Mixed Vegetable Stir Fry

IMG-20141231-WA0000Hi friends… It has been quite some time since I blogged last. I have a variety of topics ready to blog about, but somehow because of my poor time management I end up postponing (procrastinating a lot, of late). I checked my blog to choose the topic I would come up with this time, and I noticed that I haven’t shared my recipes since long. So, here I come up with a different kind of side dish for chapatti, yet again. For most of you’ll it might be a common and simple sabzi (like, for instance, my mom would find nothing great in this). But for me it’s like ‘my idea’ of making use of all the vegetables that are found at home. I came up with this dish about four months ago. It was in my library on my laptop. That is when I decided that I should post this. This is a dish made out of my own cooking experience. The recipe for the Mixed Vegetable Stir Fry goes like this:


1-2 Capsicums – medium sized

1-2 Carrots – medium sized

1 small piece of cabbage (I used a small piece which was left over after making some other curry)

2-3 potatoes – medium sized

(All these veggies have to be cut into thin, long strips)

1 tbsp Jeera

1 tsp Coriander powder

1 tsp Ginger-Garlic-Chili paste

1 tsp Turmeric powder

1 tsp Amchur

½ tsp Chili powder

¼ tsp Garam Masala powder

Salt as per taste

Oil as per requirement – I used only 1 tbsp oil

Water – I used just few drops for sprinkling over the sabzi when it is almost done


  • Heat oil in a pan and jeera to it. Wait until it splutters and then add ginger-garlic-chili paste and fry for a minute
  • Add the coriander powder, turmeric powder and chili powder, mix well and fry for a while
  • Add all the vegetables except capsicum and mix well
  • Keep stirring the same at intervals so that it doesn’t stick to the bottom of the pan. Do not add any excess water as the veggies have to be cooked in their own moisture
  • After these veggies are cooked add in the capsicum.

(Capsicum is added at this stage because it takes a shorter time to cook and it should not lose its bright         green color. If Capsicum is cooked too much it becomes pale green, which makes it very watery)

  • Add the garam masala powder and salt and mix very well
  • Sprinkle little water over the sabzi just before you switch it off

Serve hot with rotis

As you see, we do not add a lot of water to it. We are frying the vegetables without any excess water. This gives a crunchy taste to the sabzi, which I love. Though it is stir fry, I haven’t used more than 1 tbsp oil in it. The only point that needs to be taken care of is, you cannot multi task while making this sabzi. It needs a lot of your concentration. As you’re not adding water while cooking there are chances of the veggies being burnt while cooking in case you leave it for more than 5 minutes. You have to keep stirring it every five minutes to make sure it doesn’t stick to the pan or get burnt. A little hard work and the end result is a delicious sabzi ready to savour on with hot rotis.

Hope to hear from you after you try it out.

See you soon.