Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style

We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg-The secret to good stir frying is not to put too much in the wok at the one time, if you do, the vegetables will sweat instead of frying.


Ingredients:
Serving Size: 4
1tsp canola oil
1tsp curry powder
1/2tsp turmeric powder
1tsp crushed coriander seeds
1tsp ground cumin
1/8teaspoon red pepper flakes
2 cloves garlic, minced
1 cup broccoli florets
1 cups cauliflower florets
1/2 cup water
2tbsp finely chopped fresh cilantro

Preparation Methods:
Heat oil in large nonstick skillet over medium-high heat. Add curry powder, turmeric powder, cumin and red pepper flakes; cook and stir about 30 seconds. Add the garlic, crushed coriander seeds and the vegetables. Cook for 10 minutes. Stir in 1/4 cup water; cook and stir until water evaporates. Add remaining 1/4 cup water; cover and cook about 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.Add salt; mix well. Sprinkle with cilantro and garnish