Sauteed Vegetables

1. 1

   Prepare your vegetables.

   Wash and chop all the vegetables as indicated. Keeping your ingredients ready makes the cooking process smooth and quick.

   TIPCut vegetables into similar-sized pieces to ensure they cook evenly.
2. 2

   Temper the spices.

   • Heat the mustard oil in a large pan or kadai over medium-high heat.
   • Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the chopped onion and sauté for 2-3 minutes until translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.

   TIPDon't let the garlic burn, as it will turn bitter. Sauté just until the raw smell is gone.
3. 3

   Sauté the vegetables in stages.

   • Add the olive oil to the pan along with the harder vegetables: carrots and green beans. Stir-fry for 3-4 minutes.
   • Next, add the broccoli florets. Continue to stir-fry for another 3 minutes.
   • Now add the softer vegetables: bell pepper and zucchini.
   • Mix everything well.

   TIPCooking in stages ensures that all vegetables are perfectly crisp-tender and not mushy.
4. 4

   Add spices and cook.

   • Sprinkle the turmeric powder, red chili powder (if using), and salt over the vegetables.
   • Stir well to coat all the vegetables evenly with the spices.
   • Cover the pan and cook for 4-5 minutes, or until the vegetables are tender but still have a slight crunch.
   • Avoid adding water, as the vegetables will release their own moisture.

   TIPFor meal prep, slightly undercook the vegetables as they will cook further upon reheating.
5. 5

   Finish and serve.

   Turn off the heat. Squeeze the fresh lemon juice over the vegetables and garnish with chopped coriander leaves. Mix gently and serve hot.

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