Another vegetarian dish which packs an amazing variety of flavor. This stir-fry uses curry leaves, mango powder and lime juice which give great depth and richness. You can make it your own by adding whichever vegetables you like. The ingredients list below shows the veggies which we use the most but you may also consider using eggplant, potatoes, zucchini or even paneer.
Ingredients:
1 Small Onion, diced
1 Small Cauliflower, cut into small florettes
1 Red Bell Pepper, sliced into strips
1 Large Carrot, sliced
1/2 Cup Peas, (either in-shell and chopped or loose)
2 Medium Tomatoes, 'eighthed'.
1" Cube Ginger, peeled and minced.
3 Cloves Garlic, minced
8-10 Fresh Curry Leaves.
1 tsp. Mustard Seeds
1 tsp. Cumin
1 tsp. Ground Coriander Seed
1 tsp. Garam Masala
1 tsp. Turmeric
Lime Juice to taste (usually 1/2 Lime)
Salt to taste
2 TBSP. Ghee or Butter
2 TBSP. Cilantro leaves to garnish
Preparation:
Heat the Ghee over medium-high heat in a large pot or wok and add curry leaves and mustard seeds. When the mustard seeds start to pop, lower temperature and add the slowest cooking veggies to the pot (cauliflower, potatoes, whole peas, and/or peppers). Simmer for 5 minutes. If things are starting to stick you can add a bit of water and cover during the simmering. Add the rest of the vegetables, ginger, garlic and spices, cover and simmer until everything is fully cooked (about 10-15 minutes). Mix in the Lime juice and cilantro leaves, stir to fully incorporate and serve hot with Na'an or Basmati rice.