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Sauteed Vegetables

Diabetic.Foodie's picture
Ingredients
  French beans 125 Gram
  Carrots 125 Gram
  Cauliflower 125 Gram
  Mushrooms 125 Gram
  Oil 1 1⁄2 Tablespoon (1/2 Tablespoon Plus 1 Tablespoon)
  Shelled green peas 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Water 2 Cup (32 tbs)
  Lime juice 1 Tablespoon
  1 inch cinnamon stick 2 (Ground To A Paste)
  Black peppercorns 6 (Ground To A Paste)
  Cloves 4 (Ground To A Paste)
  Dried red chili 6 (Ground To A Paste)
  Fenugreek seeds 1 Teaspoon (Ground To A Paste, Methi)
  Cumin seeds 1 Teaspoon (Ground To A Paste)
  Black cumin 1 Teaspoon (Ground To A Paste, Kala Jeera)
  Mustard seeds 1⁄2 Teaspoon (Ground To A Paste)
  Green chilies 5 , chopped (Ground To A Paste)
  Ginger piece 1 Inch (Ground To A Paste)
  Garlic head 1⁄2 Clove (2.5 gm) (Ground To A Paste)
  Turmeric powder 1⁄2 Teaspoon
Directions

Wash vegetables.
Trim and string French beans and chop.
Scrape carrots and dice.
Cut cauliflower into florets and wash.
Cut mushrooms into quarters.
Heat 1/2 tbsp oil in a non-stick kadhai or wok over moderate heat.
Add ground spices and fry stirring frequently till oil floats to the top.
Remove spices from pan and set aside.
Return pan to moderate heat, add 1 tbsp oil and heat through.
Add all vegetables and saute for 5-7 minutes.
Stir in fried spices, salt and water, cover pan and cook over low heat till vegetables are coated with spices.
Sprinkle with lime juice and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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