2 cup baby peppers sliced (red, yellow & orange) 1 courgette sliced 1 cup sugar snaps 1 cup sprouts halved 1 red onion finely sliced 1 tsp ginger paste 1 tsp garlic paste 1 Fresh green chilli finely chopped Salt to taste Juice of 1 fresh lemon 10 curry leaves (optional) 2 tsp coriander powder 1/2 tsp Turmeric powder 2.5 tsp Whole Black Peppercorns, freshly crushed or to taste if you prefer less heat 1 tsp fennel seeds 2 tbsp oil 2 tbsp coriander chopped
1. Marinate the chopped vegetables in turmeric powder, ginger & garlic paste, salt and juice of 1 lemon, mix and refrigerate for 30 minutes.
2. Heat oil in a pan. Add the fennel seeds and curry leaves and saute for about 30 seconds. Then add the chopped onion and saute till caramelised.
3. Add the chopped green chillies and the marinated vegetables and saute for 2 minutes. Add coriander powder and 1.5 tsp of crushed pepper and mix well, cover and cook on low/medium heat for 10 minutes or until the vegetables are tender.
4. Add chopped coriander, remaining pepper and a squeeze of fresh lemon. Mix it well and serve.
Serve with rice or nan.
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