Sunday, May 4, 2014

Kadai Vegetable Sabzi/ Kadai vegetables Dry

                            Some two to three years back, when I was working we used to go out for lunch when our project gets completed successfully. In the same way, I along with some of my colleagues accompanied with some of our global partners. By that time I was very new to the company, so I was very quiet and didn't go for any choices in ordering the dishes. Just accepted that anything is fine for me. One of my colleague ordered this yummy Kadai Vegetables and from that day I am a very big fan of it.

                      I was very new to that dish by that time and so was very eagerly waiting for the dish. According to my imagination, I thought the dish would be served in a the Kadai and so the name. But it was not served so in that hotel and the tasty was really good. Having tried only veg kurmas, it was new to me and had some healthy quotient in it too.

Prep time 15 mins
Cooking time 20 mins                 

Onion Chopped

Tomato Chopped
1 tsp Chilly Powder
1 tbsp Coriander Powder
1 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
As per Taste Salt
As needed Water

Vegetables for Kurma

1/4 cup Green Peas
1 Carrot
5-6 nos Beans
1/2 cup Cauliflower (Optional)

1 number Capsicum Green

To Dry Roast and Powder
2 tsp Coriander Seeds

1 tsp Cumin Seeds
2-3 nos Dried Chilies

For Ginger, Garlic and Chilly Paste
1 inch sized Ginger
6-7  nos Garlic Pods

1-2 nos Green Chilies

To Temper
1 tbsp Oil
1 inch sized Cinnamon
2 nos Cloves

For Garnishing

2 tbsp Coriander Leaves

  1. First dry roast coriander seeds, cumin seeds and dried chilies and powder it finely.
  2. Then make the paste of ginger, garlic and green chilies.
  3. In a Kadai in medium flame, put 1 tbsp oil followed by cinnamon and cloves. Add the dry roast and ground powder. Add chopped onion, after they become translucent, put the ginger, garlic and chilly paste. Saute well.  
  4. Put all the vegetables chopped, except the tomato and capsicum. Allow it to cook in low heat. Sprinkle some water if needed.
  5. Once the veges are cooked add all the powders, turmeric, chilly and coriander powder. After stirring them uniformly, add the chopped tomatoes and salt. Sprinkle water (if needed) for the veges to get cooked completely. 
  6. After the water is completely absorbed, put the chopped capsicum. In low heat, cook for 4-5 minutes. Finally add the garam masala powder. Switch off the stove and garnish it with chopped coriander leaves.

  • Need not add tomatoes immediately after adding the onions.
  • Adjusting the chilly powder according to your taste can be done.
  • Too much adding of water will turn the whole mushy, so just add water by sprinkling.

                       Enjoy with rotis or chapattis.

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