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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This simple and flavorful vegetable stir-fry is a staple in many households. It's quick to prepare, uses basic ingredients, and pairs wonderfully with roti, paratha, or dal-rice. Perfect for a lunchbox meal or a light dinner, this dish brings back memories of home-cooked comfort food.
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Wash, peel, and chop all vegetables into small, even pieces so they cook evenly.
Heat oil in a pan. Add mustard seeds and let them crackle.
Add cumin seeds and a pinch of hing.
Add chopped onions and green chilies. Sauté until onions turn light golden.
Add potatoes first and cook for 2–3 minutes.
Then add beans and carrots. Mix well.
Add turmeric, red chili powder, coriander powder, and salt. Mix everything evenly.
Cover and cook on low-medium heat for about 10–15 minutes.
Stir occasionally so it doesn’t stick.
Remove lid and cook on high heat for 3–5 minutes to get a slight crispy texture.
Garnish with fresh coriander leaves.
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Add a little garam masala at the end for extra flavor.
You can sprinkle lemon juice for a fresh taste.
If you like South Indian style, add curry leaves and grated coconut.
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but ensure they are thawed and drained before cooking to avoid excess water in the dish.
How can I make this dish spicier?
You can add more green chilies or increase the quantity of red chili powder to make the dish spicier.
Can I skip asafoetida (hing)?
Yes, asafoetida is optional and can be skipped if you don't have it or prefer not to use it.
What can I pair this dish with?
This dish pairs well with roti, paratha, or dal-rice. It can also be enjoyed as a standalone meal.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
