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Quick Bread and Vegetable Stir Fry

Chef.Foodie's picture
  Bread slice 3 , lightly toasted until hard but not colored, crusts removed
  Natural yogurt/You can use greek yogurt 1 Tablespoon, slightly sour if possible
  Vegetable oil 2 Tablespoon
  Brown mustard seeds 1⁄4 Teaspoon
  Onion 1 Medium, finely sliced
  Potato 1 Small, peeled and chopped into 1 cm cubes
  Green chili 1 , deseeded and chopped or slit
  Carrot 1 Large, peeled and grated into long shreds
  Cabbage 1⁄4 Small, cored and finely shredded (Red Or White)
  Ginger paste 1 Teaspoon
  Lemon juice 2 Teaspoon
  Coriander leaves and stalks 2 Tablespoon, chopped

1. Cut each slice of bread into 9 squares. Brush the yogurt on both sides of the toast and leave on a plate in a single layer to dry off a little.
2. Heat the oil in a large non-stick frying pan and fry the mustard seeds until they start to pop. Add the onion and potato, then fry over a moderate heat until golden, around 12 mins. Add the green chilli, followed by the carrot, cabbage, ginger paste and salt, then stir-fry for 5-6 mins or until they have wilted.
3. Stir in the lemon juice and bread and cook for another 2 mins. Taste and adjust the seasoning, sprinkle over the coriander and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 363 Calories from Fat 149

% Daily Value*

Total Fat 17 g26%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0.98 mg0.33%

Sodium 279.1 mg11.6%

Total Carbohydrates 48 g16.1%

Dietary Fiber 6.6 g26.3%

Sugars 8.8 g

Protein 7 g14.5%

Vitamin A 142.5% Vitamin C 88.8%

Calcium 10.6% Iron 13.6%

*Based on a 2000 Calorie diet

Quick Bread And Vegetable Stir Fry Recipe