Label : ACCOMPANIMENTS , SIDE DISH FOR CHAPATI

Kadai vegetable preparation in easy method with Punjabi garam

masala, other spices making a wonderful accompaniment for Indian
flatbread, mild pulaos.
I love kadai paneer very much and wanted to try Kadai vegetables
for a long time. I am not sure why I have not tried this earlier as I
know Aj loves mixed vegetables very much. When I was thinking
what to make the other day for lunch for Aj with Dal, I thought I will
try kadai vegetables and make post too if it turns out well. It turned
out really good and Aj too loved it. Sure adds to the list of favorite
vegetable side dishes I make.
Vegetables can be added according to the availability, especially
vegetables like beans, carrot, peas and cauliflower. You can add
baby corn like me. Experiment adding sweet corn, broccoli and few
paneer cubes too according to your preference. I added Punjabi
garam masala here, but you can also add regular garam masala.
Main thing while preparing kadai vegetable is to cook the
vegetables just right, retain the crunch of the vegetables. Adding
butter for frying adds more taste as well as calories😉😉, it's up to
you.
Kadai vegetable recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 15 mins | Cook time: 20
mins | Serves: 4 | Author: Raks anand
Click here for cup measurements
Kadai vegetable preparation in easy method with Punjabi garam
masala, other spices making a wonderful accompaniment for Indian
flatbread, mild pulaos.

Ingredients
Beans - 10
Carrot - 2
Baby corn - 4
Cauliflower, cut, bite size florets - 15
Green peas - 1/4 cup
Capsicum - 1
Onion - 2
Tomato - 3
Ginger garlic paste - 1 tsp
Ginger, julienne - from 1 inch piece
Green chilli - 3
Punjabi garam masala - 1 tsp
Red chilli powder, Kashmiri - 2 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric - 1/4 tsp
Coriander seeds - 1 tbsp
Sugar - 1/4 tsp
Coriander leaves, finely chopped - 3 tbsp
Salt - as needed
Butter - 1 tbsp
Oil - 1 tbsp
Cumin seeds - 1 tsp
Method
1. Cut vegetables into bite sized pieces, slightly large
cubes/ pieces. Slice baby corn alone thinly for easy cooking.
2. Take coriander seeds, coarsely grind or crush coriander
seeds.
3. Heat a kadai with butter and oil, Add cumin seeds,
coarsely powdered coriander seeds.
4. Give a quick stir. Add ginger julienne, slit green chillies.
5. Add sliced onion and fry for a minute.
6. Add Ginger garlic paste. Fry one more minute.
7. Add vegetable except cauliflower and capsicum. Fry for
two minutes in medium flame covered.
8. Add punjabi garam masala, coriander powder, red chilli
powder, turmeric and salt. Fry for a minute.
9. Add finely chopped tomatoes, cauliflower and 1/2 cup
water.
10. Cook covered for 2 more minutes.
11. Continue cooking opening the lid until the water is
absorbed and the tomatoes blend well in the dish.
12. Add cubed capsicum lastly and cook 2 more minute. Add
extra butter or oil to give a shine if desired.
13. Garnish with coriander leaves and switch of the flame.
Notes
 I slice beans diagonally so that it gets cooked easily.
 I used Delhi carrot, so it's really colourful and red. Use it
if you get too.
 You can use regular garam masala too in place of
Punjabi garam masala.
 Cook vegetables only just right, without over cooking,
without burning it or under cooking it. Regulate the heat
accordingly.

Step by step pictures of Kadai

vegetable preparation:
1. Cut vegetables into bite sized pieces, slightly large cubes/
pieces. Slice baby corn alone thinly for easy cooking. Take
coriander seeds, coarsely grind or crush coriander seeds.Heat a
kadai with butter and oil, Add cumin seeds, coarsely powdered
coriander seeds. Give a quick stir. Add ginger julienne, slit green
chillies. Add sliced onion.

2. Fry for a minute. Add Ginger garlic paste. Fry one more
minute.
3. Add vegetable except cauliflower and capsicum. Fry for two
minutes in medium flame covered.

4. Add punjabi garam masala, coriander powder, red chilli

powder, turmeric and salt. Fry for a minute.
5. Add finely chopped tomatoes, cauliflower and 1/2 cup water.
Cook covered for 2 more minutes. Continue cooking opening the
lid until the water is absorbed and the tomatoes blend well in the
dish.

6. Add cubed capsicum lastly and cook 2 more minute. Add extra
butter or oil to give a shine if desired.
Garnish with coriander leaves and switch of the flame.

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Murungai keerai poriyal recipe

Recipe Cuisine: Indian | Recipe Category: Lunch

Prep Time: 20 mins | Cook time: 10 mins | Serves: 3

Ingredients
Drumstick leaves - 2 cups tightly packed

Onion - 1

Sugar - 1/4 tsp

Coconut, grated - 1/4 cup

Salt - As needed

To temper
Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 2 tsp

Red chilli (dry) - 2 or 3

 Method
1. Carefully separate the leaves from stalks. Its always better to leave a tiny bit of stalk in the

leaves, but take care no long sticks as well. Wash and drain, keep aside. Heat oil in kadai, temper

with the items given under “to temper” table. Add finely chopped onion and fry till transparent.

2. Add the drained leaves, salt and sugar. Keep stiring to mix the salt for a minute, it will leave

water, which helps in cooking the greens. Cook in low flame for 5 minutes. The volume will reduce as

it is cooking.

3. You can cook covered, but my grandma says do not cook any green covered with lid, it

should be cooked open. I dont know the reason, but believe there is some good reason for it. So as it

cooks, the water that oozed out from the greens will evaporate apparently help the greens get
cooked. Once done, cook in high flame to evaporate excess water. Add grated coconut at last and

give a fry for a minute.

Notes
 You can skip onion and add finely chopped garlic.
 We usually do not add curry leaves in greens stir fry or any dish with greens.
 Adding sugar helps retaining the green colour.
 If too much of stalks left in the green, its not good for your tummy.
 The poriyal by itself has a very very mild bitterness sometimes, depending upon the
variety.

You can serve this as accompaniment for rice, sambar or any kuzhambu. You can mix it with steamed

rice and ghee and have it as such too.

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