Recipe- Light And Nutritious Vegetable Stir Fry

Vegetable stir fry is perfect for days when you do not want to eat heavy lunch or dinner. These are light, healthy and nutritious. We either make a roti wrap with it or eat this with butter toast. And if you have a glass of warm vegetable soup to go with it then it’s absolute bliss.

Ingredients

2 broccoli cut into bite-size pieces
3 carrots cut diagonally
10-15 French beans cut into long pieces
2 onions sliced
1 capsicum cut into big pieces
2 tbsp roasted peanuts/cashew nuts
1 tbsp raisins (optional)
3 boiled potatoes (I add these to tempt my kids into eating stir-fry. If you do not want you can avoid these)
Salt to taste
¼ tsp black pepper
¼ tsp chaat masala or juice of ½ lemon
2 tbsp olive oil

Method

- Prepare all the vegetables as mentioned in ingredients.

- Cut potato wedges and shallow fry in 1 tbsp oil until brown and crisp on both sides.

- It will take around 5 minutes. Sprinkle a little salt on potato wedges.

- Take a large pan/wok and heat rest of the oil. Add onions and cook for 2 minutes till onions are soft. Now start by adding hard vegetables first.

- French beans take maximum time to cook. So first add French beans to the pan and cook for another couple of minutes. Turn the flame to high.

- Now add Carrots and capsicum and keep on stirring continuously. Add a little salt and keep on stirring.

- After 2-3 minutes add Broccoli florets to the pan. Vegetables should be crunchy and a little soft. We do not want to cook them fully.

- Add salt, pepper and chaat masala to the stir-fry. Add roasted peanuts and potato wedges in the end.

- Give it a good stir so that all the vegetables are coated with salt and pepper.

- Taste it and adjust the salt and spices according to your taste.

- Serve hot with toast or roti.