Kadai Vegetable
Medley of vegetables in a gravy of onion, tomato, capsicum and special blend of spices cooked in a kadai
Ingredients
- 1 tsp oil
- ¼ cup onion cut into square shape
- ¼ cup tomato cut into square shape
- ½ cup capsicum cut into square shape
Vegetables
- 1 cup cauliflower medium sized florets
- 1 big carrot cubed
- 10-15 green beans cut into 1" piece
For the kadai masala
- 1 ½ coriander seeds
- 1 tsp cumin seeds / jeera
- 3-4 dry red chillies
- ½ tsp fennel seeds / saunf
- ¼ tsp fenugreek seeds / methi seeds
- STEP 3:
For the gravy
- 2 tsp oil
- ½ inch piece cinnamon
- 2 cloves
- 1 cardamom
- 1 big onion roughly chopped
- 2 medium tomato roughly chopped
- 2 tsp ginger-garlic paste
To temper
- ½ tsp cumin seeds / jeera
- 2 tsp oil
- Salt to taste
Instructions
- Heat oil and add onions and capsicum. Toss them till they become but still retain some of the crunchiness. Remove and set aside. Add tomatoes and toss for a minute and set aside.
- Cook the cauliflower, carrot and beans until soft and tender. Set aside.
- Dry roast the ingredients for kadai masala until nice aroma comes. Cool and grind to a slightly coarse powder.
- In a kadai/pan, heat oil, add cinnamon, cardamom and cloves and fry for a minute.
- Then add onions and fry till the edges turn brown. Add ginger-garlic paste and saute till raw smell goes.
- Then add tomatoes and cook till they become soft. Cool and grind to a smooth paste.
- Heat oil in a kadai and cumin. Then add the cooked cauliflower, beans and carrot. Fry them for 3-4 minutes.
- Then add the onion, tomato and capsicum. Add ground onion-tomato masala, salt and ½ cup water. Cover and cook for 5 minutes.
- Then sprinkle the kadai masala and mix well. Close and cook for another 2-3 minutes.
Notes
- Make sure the vegetables are not overcooked or mushy.
- The kadai masala powder must be ground slightly coarse.