South Indian Vegetable Stir Fry with Coconut
Ingredients
- Oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1 dried red chilli (optional)
- Curry leaves
- Finely chopped onions
- Chopped vegetables (carrot, beans, or cabbage)
- 1/2 teaspoon turmeric
- Sea salt to taste
- Grated coconut
- Optional: toasted walnuts or pistachios
Preparation
Heat oil in a pan.
When hot, add a tempering of 1/2 teaspoon each of whole cumin, black mustard seeds, and fenugreek seeds.
Add a whole dried red chilli (optional) and some curry leaves.
Add the finely chopped onions and sauté until translucent.
Add the vegetables (either carrot and beans or shredded cabbage).
Add 1/2 teaspoon turmeric and stir fry.
Season with sea salt.
Add the grated coconut and toss (optionally add toasted walnuts or pistachios for extra nutrients).
Tips
This recipe can be made with a variety of vegetables like cabbage, corn, carrot, broccoli, yam, or okra, following the same steps and masala.
Cook in high flame to maintain the stir-fry style, but do not overcook to preserve shape and crispiness.
The recipe can be made without adding onions if preferred.
